Lemon Cream Seafood Pasta for Hanging on to Summer

Ingredients

• 16 ounces, weight Fettucini
• 3 Tablespoons Olive Oil
• 1 pound Fresh Scallops
• 1 pound Raw Shrimp, Peeled And Deveined
• 2 cloves Garlic, Minced
• 4 Tablespoons Capers, Drained And Rinsed
• ½ cups Dry White Wine
• 1 whole Lemon, Juiced
• ½ cups Quartered Baby Portabella Mushrooms
• 2 cups Heavy Cream
• ½ teaspoons Ground White Pepper
• ½ teaspoons Kosher Salt
• 1-½ Tablespoon Fresh Parsley, Chopped

Preparation Instructions

Boil water and cook pasta to al dente according to package directions. Heat olive oil in a large sauté pan over medium-high heat. Sprinkle scallops lightly with salt and cracked black pepper. When oil is hot, place scallops in pan, searing both sides for 3-4 minutes until a light brown crust starts.

Remove scallops to pan and keep covered while preparing the sauce. In the same sauté pan, add minced garlic and capers. Cook for 30 seconds before adding the white wine and the lemon juice while stirring. When the liquid is reduced by half (2-4 minutes), add shrimp and mushrooms and cook for 2 minutes (1 minute per side for the shrimp), until shrimp start to turn pink. Pour in the heavy cream. Season with white pepper kosher salt to taste. Continue to cook until sauce begins to thicken, approximately 3 minutes. Remove from heat.

Toss pasta in sauce and plate. Top with seared scallops and fresh parsley.