Lemony Seafood Pasta

Summer is nearly done. Holidays are over, the days are getting shorter, the weather cooler and the rain is falling. Soon we will be cooking butternut squash soup and crock pot roasts. In the meantime, keep the spirit of summer around a little longer with a light, simple and fresh pasta dinner.

I threw this together quickly before heading out to work one night. I put it in a pyrex "to go" container and snapped a picture. It tastes better than it looks!

Serves 2

10 ounces of penne, linguine or fettuccine, cooked according to package directions and drained
1 tbsp olive oil
1 small shallot, diced
6 cloves garlic, minced
1/2 cup chicken broth
1/3 cup white wine
Juice and zest of 1 lemon
1/8 tsp salt
2 tsp freshly ground black pepper
10 large shrimp, peeled & de-veined
10 large sea scallops
3 tbsp butter
8 cherry tomatoes, cut in half
handful of fresh chopped parsley and basil
fresh grated Parmesan

1. Heat oil in a large saucepan over medium heat. Add shallot and sauté until starting to turn translucent. Add garlic and sauté for another minute.

2. Stir in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat and simmer until liquid is slightly reduced.

3. Add shrimp and scallops to sauce pan. Cook 2 to 3 minutes, turning seafood half way through, until shrimp and scallops are cooked and opaque.

4. Remove pan from heat and add butter. Stir until melted and sauce is thickened. Toss in tomatoes and cooked pasta. Sprinkle fresh herbs over top and toss gently to incorporate.

5. Divide evenly between two plates and sprinkle with more fresh herbs and fresh grated Parmesan cheese.

This post is part of Fight Back Friday @ Food Renegade.