Seafood Scampi
 
 
Author:
Ingredients
  • 8 ounces pasta cooked according to package directions, reserve liquid.
  • ½ lb large shrimp (21-25)thawed, peeled, deveined
  • ½ lb bay scallops, thawed
  • 1 lb mussels, fresh or frozen, scrubbed and beards removed
  • 8 Tablespoons unsalted butter
  • 1 cup clam juice or chicken broth
  • 2 Tbsp. olive oil
  • ¼ cup Pinot Grigio or unoaked Chardonnay
  • 1 small shallot, minced
  • 2 cloves garlic, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tsp. lemon juice
  • Dash of hot sauce to taste
  • Salt and Pepper to taste
  • ¼ cup grated Parmesan cheese plus extra cheese for garnish
  • parsley leaves for garnish, optional
Instructions
  1. Melt butter in a large skillet over low heat.
  2. Whisk in oil, clam juice and wine.
  3. Add shallots and garlic. Simmer 1 to 2 minutes.
  4. Add shrimp, scallops and mussels. Cover and simmer for about 6 minutes until shells open, and shrimp and scallops are opaque.
  5. Add lemon, parsley, hot sauce, salt and pepper. Add cheese and a bit of pasta water to thicken sauce if desired.
  6. Spoon over plated pasta. Top with grated Parmesan and garnish with parsley if desired.
Notes
You can use any size shrimp. Adjust the cooking time accordingly. clams can be substituted for mussels.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/seafood-scampi-a-year-end-food-craving-sundaysupper/