Shrimp and Scallop Pasta with Fresh Tomatoes

Shrimp and Scallop Pasta with Fresh Tomatoes

I know, I keep going on about how much I love farm fresh tomatoes, but I do have to say I almost killed my father when I went to his house and found a bag full of fresh tomatoes that he picked for me.  I love tomatoes but how many can a girl eat in one day?  So I was going to make an olive oil based sauce for the fish but I had to get rid of some of the tomatoes my father so generously gave me!  Voila, this pasta was yet another hit.

Serves 4

¼ Cup extra virgin olive oil

3 Cloves garlic, crushed

The zest of one lemon

½ cup white wine or your favourite stock

2 medium tomatoes cut into 1-inch chunks

1 cup each cleaned shrimp and baby scallops

The juice of half a lemon

A handful of fresh parsley, chopped

Salt

Pepper

1 375 g box of whole wheat pasta (I used spaghetti)

–  Start the pasta water and cook the pasta according to the directions.

–  In a large skillet, add the olive oil, garlic, and lemon zest.  Bring the heat to medium low and sauté for about 10 minutes or until the edges of the garlic start to brown.  If the garlic is browning too quickly, drop the heat to low.

–  Season with salt and pepper.

–  Add the white wine or stock and turn heat up to high, using a wooden spoon, scrape the pan (deglazing).

–  Add the tomatoes and season liberally with salt and pepper.

–  When there is about 2 minutes left on the pasta, drop the heat to medium low on the tomatoes; throw in the shrimp and scallops, again season with salt and pepper.

–  When the shrimp start to turn light pink in colour turn off the heat on the pan; shellfish cook very quickly and over cook even faster!

–  Add the pasta to the pan when it is cooked; mix well.

–  Squeeze the lemon juice onto the pasta, careful not to let any seeds in.  Mix the pasta well.

–  Taste and adjust seasoning.

–  Top with the parsley.

–  Serve Immediately.

Notes:

1. If you like a little heat, feel free to add some red chili flakes to the dish; add it to the pan when you add the garlic and lemon zest.
2. Traditionally you’re not supposed to add Parmesan to a pasta with fish; feel free to break these rules, I love Parmesan!