SHRIMP AND SCALLOP ANGEL HAIR WITH LEMON, TOMATO, ZUCCHINI, AND SPINACH CREAM SAUCE

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Seafood|Ciao Bella|Italian|Pasta

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Ingredients

3 tablespoons olive oil, divided

1 ½ pounds sea scallops

1 ½ teaspoons salt, divided

½ teaspoon fresh cracked black pepper, divided

1 large onion, chopped

6 large garlic cloves, chopped

2 small zucchini, cut into ½” thick rounds

1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup dry white wine

1, 15.5 ounce can chopped tomatoes

2 cups heavy cream

1 tablespoon lemon zest (1 lemon)

2 tablespoons fresh lemon juice (same lemon)

½ cup grated parmesan cheese (plus more for sprinkling on finished dishes)

1 pint grape or cherry tomatoes, cut in half

1 ½ pounds raw large shrimp, peeled and deveined (tails left on – optional)

5 ounces baby spinach leaves

1-pound angel hair pasta, cooked al dente to package directions

¼ cup fresh parsley, chopped

Instructions

In a large deep skillet, heat 2 tablespoons of the olive oil over medium high heat until almost smoking.

Remove the small muscle from the sides of the scallops (if they are not already cleaned). Lay them out on paper towels and season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Gently roll them so they are evenly seasoned all over.

Place the scallops in the hot pan in a single layer. Sear (without moving) for 1 ½ – 2 minutes until they are golden brown and caramelized. Flip with tongs and sear for another 1-2 minutes on the other side until they are golden brown and just barely cooked through in the center. Remove to a plate and set aside.

Add the remaining tablespoon of oil to the pan and cook the onions and garlic for 2 minutes, stirring frequently, until fragrant. Add the zucchini and Italian seasoning to the pan and continue cooking for 3-4 minutes more until the zucchini begin to get soft and lightly brown.

Add the white wine to the pan and continue cooking, stirring, until the liquid is mostly absorbed. Add the canned tomatoes and cream to the pan along with the remaining salt and pepper. Bring to a boil and cook, stirring occasionally, for 6-8 minutes until the sauce begins to thicken and reduces until it coats the back of a spoon.

Add the lemon zest, lemon juice, and parmesan to the sauce and cook, stirring for 1 minute more. Add the cherry tomatoes and shrimp and cook, stirring for 3-4 minutes until the shrimp are pink and slightly curled.

Add the scallops (and any juices that have developed on the plate) and spinach to the sauce. Cook, folding the spinach into the sauce until it is all wilted.

Add the pasta and 3 tablespoons of the parsley to the pan and toss until everything is well combined and coated. Cook for 1 minute more allowing the pasta to absorb some of the sauce.

Serve hot in bowls sprinkled with a little parmesan cheese and garnished with the remaining chopped parsley. DEVOUR!