Angel Hair With Bay Scallops, Shrimp and Arugula |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/3 cup extra virgin olive oil |
2 garlic cloves, minced |
1 teaspoon lemon zest |
1/2 cup white wine |
1 cup vegetable stock or 1 cup fish stock |
1/2 lb bay scallop |
1/2 lb shrimp |
1/3 cup sun-dried tomato |
1 (2 -4 ounce) package arugula, stems removed and chopped |
1/2 cup parmigiano, grated |
to taste salt |
to taste fresh ground black pepper |
16 ounces angel hair pasta |
Directions:
1. HEAT olive oil in a large skillet. Add garlic; sauté until golden.
2. ADD wine and stock. Simmer until half evaporates.
3. ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
4. STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
5. COOK pasta according to package directions. Drain.
6. ADD pasta to sauce; mix well. Add cheese and mix again.
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