Shrimp & Scallop Scampi Fettuccine
INGREDIENTS 4 tablespoons olive oil + 4 tablespoon unsalted butter 1-½ lb medium shrimp peeled and deveined 1 lb medium sized scallops 3 teaspoons Old Bay Seasoning 4 garlic cloves - slivered Kosher salt and black pepper from pepper mill ⅛ teaspoon red pepper flakes 1 teaspoon garlic powder 2 green onions chopped 2 tablespoon freshly squeezed lemon juice ¼ cup Italian parsley - finely chopped ½ cup white wine - Pinot Grigio ⅔ cup clam juice 2 teaspoon cornstarch 2 tablespoons Parmigiano-Reggiano - freshly grated
DIRECTIONS
1. Season scallops and shrimp with black pepper, Old Bay seasoning and 1 teaspoon garlic powder.
2. Bring a large pot of water to boil. Add 3 teaspoons salt and 1 teaspoon olive oil and 1 box fettuccine pasta. Cook uncovered just long enough that it is Al Dente - neither crunchy nor too soft between 6-8 minutes. Drain and reserve 1 cup of cooking liquid. Rinse pasta with cold water then toss with remaining tablespoon of olive oil and butter.
3. In a large nonstick frying pan, melt 3 tablespoon butter & 3 tablespoon olive oil over medium high heat. Add shrimp, scallops, red pepper flakes, green onions, garlic slivers. Cook for 3 minutes.
4. Add wine and lemon juice and bring to a boil for 2 minutes. Remove 2 tablespoons of liquid and add to 2/3 cup of clam juice in small saucepan and bring to a boil. Mix cornstarch with a little water and add to saucepan. Stir until thickened. Add to shrimp and scallops bring back to boil for 1 minute. Fold in parsley and add contents to pasta.
5. Serve immediately and top with cheese.
