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Ingredients
- 12 oz bowtie pasta (farfalle)
- 1 lb large shrimp, peeled and deveined
- 8 oz bay scallops (or sea scallops)
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 0.5 cup dry white wine (or chicken broth)
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup grated Parmesan cheese
- 1 lemon
Before you start
Equipment You'll Need
- Large pot for boiling pasta
- Large skillet or sauté pan (12-inch recommended)
- Colander for draining pasta
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle or heatproof cup for scooping pasta water
- Paper towels
- Tongs
Safety Tips & Important Notes
Follow these for best results and safety.
- Pat the seafood completely dry before cooking — moisture is the enemy of a good sear and will cause the seafood to steam instead of brown.
- Do not overcook the shrimp. They are done as soon as they turn pink and form a C shape. An O shape means they are overcooked and will be rubbery.
- If using frozen shrimp or scallops, thaw them completely in the refrigerator overnight or under cold running water before cooking.
- Do not skip saving the pasta water — the starch in it helps the sauce cling to the pasta and creates a silky texture.
- Keep the garlic on medium heat and watch it closely. Burned garlic turns bitter and can ruin the dish.
- If you prefer not to use wine, chicken broth works as a great substitute and keeps the dish beginner-friendly.
Instructions
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Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt to the boiling water, then add the bowtie pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
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While the pasta cooks, mince the 4 garlic cloves, halve the cherry tomatoes, chop the fresh parsley, and cut the lemon in half for juicing. Pat the shrimp and scallops dry with paper towels and season them with salt and black pepper on both sides.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer and cook for 2 minutes per side without moving them, until they are golden and opaque. Remove the scallops to a plate and set aside.
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In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and curl into a C shape. Remove the shrimp to the same plate as the scallops.
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In the same skillet over medium heat, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant but not browned.
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Pour the white wine into the skillet and stir to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced. Add the cherry tomatoes and cook for another 2 minutes until they begin to soften.
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Add the drained pasta to the skillet and toss to coat. If the sauce looks dry, add the reserved pasta water a splash at a time until you reach a light, glossy consistency.
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Return the shrimp and scallops to the skillet. Squeeze the juice of half the lemon over everything and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed.
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Divide the pasta among four bowls or plates. Top each serving with grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve immediately with the remaining lemon half cut into wedges on the side.
Chef's notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
Seafood does not freeze well once cooked, so this dish is best enjoyed fresh.
For a creamier version, stir in 0.25 cup of heavy cream along with the wine in step 6.
This recipe works well with other seafood such as mussels, clams, or chunks of firm white fish like cod or halibut.
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