It’s the seafood pasta of summer you guys – this Summer Seafood Pasta with White Wine Sauce is everything!!
I’m unsure why we don’t make scallops at home more as a society? If you’re anything like me, you’ll order them every time you go out for dinner (remember those days??! What a concept!) but rarely do I ever make them at home. Well, today that changes. This Summer Seafood Pasta with a simple white wine sauce is the perfect recipe to ease us all into making an incredible restaurant quality meal at home. I mean, maybe restaurant quality is the wrong term… it’s more like vacation restaurant quality because honestly, I felt like I was beachside in Italy when I made this for the first time!! Bring it on!
I think the first part of cooking scallops at home is actually finding them. Since not all of us live near the ocean or have a fish monger in town, I’ve solved the problem. The frozen aisle of your local market. I know – you’re like can you get great tasting seafood from the frozen aisle… sure can! In fact, it’s kinda the best way to find it. All the seafood is frozen right after it’s caught so it’s probably fresher than anything sitting around in a case for a few days!! You’re welcome. I snagged these Open Nature ® scallops and a bag of shrimp at my neighborhood Vons! Your local store might have a different name but the seafood will come in the same packaging… back in my Tucson days it was Safeway, whenever we visited my grandparents in Chicago it was Jewel-Osco, over in Santa Monica it’s Pavilions and Albertsons… you get the idea. All different store names within the Albertsons Companies family of stores, all with the same exclusive private label brands and include reliable, delicious, time saving food like these frozen Open Nature Sea Scallops and Raw Shrimp.
If you’re as invested in the future of our food system as me, this will be music to your ears!! 100% of Open Nature seafood is wild caught, contains no preservatives, and is sustainably sourced. Jackpot!! These are things we should all look for when making purchases. All the Open Nature products now show the Responsible Choice™ logo right on the front so it’s easy to see the certification of sustainable sourcing! That means that Open Nature Seafood products have been raised or caught in ways that help safeguard future supplies, helping to keep ocean ecosystems thriving. Thank you for coming to my Ted Talk!!!
In my area, Open Nature products are available exclusively at Vons and you can also find them at other stores within the Albertsons Companies family, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Tom Thumb, Randalls, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway
A few tips / tricks when it comes to cooking shrimp and scallops!
- There are a few key rules when prepping scallops – all of which are super easy! First, if you open them and the side muscle is still intact, remove it from each scallop.
- Then just pat them super dry and season liberally with salt and pepper. That’s it!
- When it comes to cooking scallops, you’ll want to coat a pan in olive oil and have the heat fairly high. Once you add the scallops, they’ll form a golden crust in about 2-3 minutes. Once you’ve got the crust on one side, just flip and cook the other side until that has a crust as well. Voila!
- Let’s talk prepping shrimp: if you’re thinking ahead, you can take shrimp out of the freezer and transfer it to the fridge and let it thaw overnight. If you need the shrimp faster, take it out of the freeze and let it thaw in a bowl of cold water on the counter. WARM WATER will mess with their texture so make sure it’s cold! Regardless of which way you use to defrost, once they are thawed, lay them out on a paper towel to dry them off and then get cooking.
- As a general rule here’s what shrimp should look like in it’s cooking process: undercooked shrimp are a wide and flexible “U” shape, overcooked shrimp are an”O” shape and completely curls up on itself in a tight O, and perfectly cooked shrimp are a “C” in shape and ready to eat!
Alright! To find a Albertsons Companies store near you and to explore grocery delivery and pick up options, visit Vons.com Make this! Transport yourself to Italy! And enjoy!
Summer Seafood Pasta with White Wine Sauce
- 3/4 pound spaghetti
- 1/2 pound Open Nature Sea Scallops Frozen and thawed
- 1/2 pound Open Nature Raw Shrimp (31-40 Count Wild)
- Kosher salt and freshly ground black pepper
- 2 tablespoon olive oil plus some for drizzling
- 3 tablespoons butter divided
- 4 cloves garlic chopped
- 1 large shallot finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme leaves removed and chopped
- 1 cup white wine Sauv Blanc
- 1 cup fresh basil torn
- 1 lemon zested and juiced
- Cook the pasta to package directions. Hold off on starting the scallops until you start your pasta.
- Remove the muscle from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper.
- Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm. Add the remaining butter and another tablespoon of oil and cook the shrimp until pink.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops and shrimp back into the skillet to serve. Garnish with basil