Angel hair pasta with spicy seafood
1/2 pound Bay scallops, cleaned
4 – 6 extra large shrimp, peeled, deveeined and chopped into chunks similar to the size of scallops
2 cloves of garlic, minced
1 medium green zucchini (thinly sliced on mandolin into long strips)
1/2 cup white wine
1 tablespoon Pelago Spicy Seafood seasoning
1 tablespoon butter
2 tablespoon olive oil
Bring water in a large pot into boil, add tablespoon of salt and cook your pasta “al-dente”. Drain, sprinkle a little bit of olive oil into cooked pasta so it wouldn’t stick, and mix. Reserve about 1/2 cup of pasta water for your sauce.
In the meantime, heat up the butter until melted in deeper pan, add olive oil and slices of zucchini. Sprinkle with a little bit of the seasoning mix and saute, stirring regularly, on medium hot until soft (about 2-3 min.). Take cooked strips of zucchini out of the pan with fine mesh spoon and set aside.
Add all the seafood to the hot oil and butter, and sprinkle with seasoning. Add pasta water, mix together and quickly saute, stirring it regularly, until shrimp is pink on all sizes (about a minute). Add chopped garlic and cooked zucchini strips. Combine and pour over cooked pasta.
Wine pairing suggestion:
With this meal I opened a new vintage of Alta Vista Torrontes from Argentina and it was delicious together. Some of you, Vera Wine Club’s members may remember this wine from our Argentinian Luncheon at Fleming’s – few years ago. It was quite a success. If you didn’t taste it yet, you got to try a bottle.