Lemony Shrimp and Scallop Pasta

INGREDIENTS

1 box of your favorite pasta (I used Jovial’s Brown Rice Caserecce)

12 oz shrimp, patted dry (I used frozen shrimp from Vital Choice and defrosted)

12-16 oz scallops, cut in half crosswise and patted dry (I used frozen scallops from Vital Choice and defrosted)

4 large cloves of garlic, finely chopped

3-4 tablespoons olive oil

1 tablespoon butter

Red chili flakes

Zest of a lemon

Lemon juice

1/4 cup white wine (optional)

Lemon segments (remove peel and cut flesh into small chunks)

Parsley, chopped

Salt

Pepper

METHOD

1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt.

2. While water comes to a boil, heat up oil and butter in a large pan. Once butter is melted, add in garlic and red chili flakes. Sauté for 2-3 minutes on medium-low, making sure that garlic is not burning.

3. Add pasta to boiling water and cook until al-dente.

4. Then, arrange shrimp and scallops in the pan and season well with salt and pepper. Cook on the first side for 2 minutes and then flip. Cook for a minute and then add lemon zest, juice from 1/2 - 1 lemon (depending on how lemony you like your pasta), and white wine. Stir and cook for 2 more minutes.

5. Add in your cooked pasta, lemon segments, and parsley. Taste and see whether more salt, pepper, lemon, and/or oil is needed.

6. Enjoy!