Happy New Year! We survived 2017 and now get to start fresh in 2018! Hope this year is great for each and every one of you! I was in a transitional period the last part of the year so I had to put some things on hold, but now I’m back and better than ever! This past December, I purchased a light box to use for my food photography. I live in Chicago, so during the winter not only does it get dark early, it can get downright COLD, hence the light box to imitate sunlight 24/7. I wanted to test it out on a few new recipes, and this Shrimp and Scallop Scampi was the perfect candidate! Not only is the food delicious, it photographs beautifully! I found a easy recipe on Pinterest and wanted to tweak it to my liking while saving some time on cooking. The scallops weren’t apart of the original recipe, but like I said I wanted to make it my own. It was on the table in about 30 minutes, and it was a one-pot meal so cleanup was a breeze.
Ingredients
- 8 oz. linguine
- 1 tsp. crushed red pepper flakes
- 1 tsp cajun seasoning
- 1 tbsp. olive oil
- 1/4 cup chicken stock
- 1/4 cup fresh lemon juice
- 4 tbsp salted butter
- 1 pound medium shrimp (peeled and deveined)
- 1 pound bay scallops
- 2 tsp minced garlic
- salt and freshly ground black pepper
- lemon zest
- 2 tbsp chopped fresh parsley leaves
- 1 cup freshly grated Parmesan cheese
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions & drain well.
- In a large, deep skillet, melt the butter over a medium-high heat. Add in the shrimp, scallops, cajun seasoning, olive oil, garlic and red pepper flakes.
- Stir periodically, until fully cooked which is about 3-4 minutes. Stir in chicken stock and fresh lemon juice.
- Bring stove down to a simmer, and stir in pasta, lemon zest, HALF a cup of the parmesan cheese and mix until fully incorporated.
- Top with the other half cup of parmesan cheese & chopped parsley. Serve immediately!