INGREDIENTS

  • 1 lb fresh sea scallops, cut in half
  • ½ lb fresh shrimp, peeled and deveined
  • 6 ounces frozen pea pods, thawed and cut in half
  • 1 can artichoke hearts, quartered
  • 1 green onion, thinly sliced
  • 3 cloves garlic, minced
  • 10 ounces pasta
  • ¼ cup parmesan cheese, grated
  • 3 tsp olive oil
  • 2 tsp dry parsley
  • 1 tsp dry basil
  • ¼ tsp cayenne pepper

DIRECTIONS:

  1. In the large pot, boil the pasta to your desired consistency. Drain and set aside.
  2. In the medium bowl, combine the scallops and shrimp. Set aside.
  3. In the skillet, heat the olive oil over high heat. When the oil is hot, add the garlic and onion. Saute over medium-heat until the onion and garlic are lightly browned (about one minute).
  4. Add the shrimp-scallop mixture and the parsley, basil, and cayenne pepper. Cook over medium-high heat, stirring frequently, until the scallops are opaque and the shrimp are pink (about four minutes).
  5. Add the peas and artichokes to the saucepan. Cook over medium-high heat, stirring constantly, until the pea pods are tender.
  6. In the large bowl, toss the pasta and shrimp-scallop mixture.
  7. Serve on the serving platter, sprinkled with Parmesan cheese. Enjoy!

SEAFOOD USED IN THIS RECIPE:

Shrimp
Scallops

Spicy Shrimp Scallop Pasta with Green PeasShop for Shrimp Shop for Scallops