16 ounces Pasta fettuccine or linguine
1 lb 16/20 sized shrimp, peeled and deveined (extra jumbo)
.5 lb Sea Scallops About 6 pieces
⅓ lb Pancetta
2 tsp butter
1 whole shallot
4 cloves garlic
zest of one lemon
1 cup white wine drinkable wine, not “cooking” wine
1.5 cups heavy cream
⅔ cup microplaned parmesan cheese
¼ tsp chipotle chili pepper
½ tsp Tony Chachere’s
Juice of one lemon
Salt and pepper to taste
fresh parsley for garnish
Peel and devein shrimp if not already done so.
Place shrimp and scallops in a bowl. Sprinkle with Tony Chachere’s (just enough to give it some good flavor), salt, and pepper. Set aside.
Prep all the rest of your ingredients: Get a large pot of water started for boiling pasta, microplane the parmesan, finely dice the shallot, and microplane the garlic (mince if you prefer), zest the lemon, chop the pancetta into small cubes.
On medium high heat, cook the pancetta until golden brown and crispy. It will render a lot of fat. When the pancetta is finished, removed meat and set aside. Remove all but one tablespoon of the rendered pancetta fat. Set the remaining aside.
Place scallops in the same pan with the heated pancetta oil. Sear scallops, about 3 minutes per side, or until cooked all the way through- depending on the side of the scallops. Set aside and cover.
Add another tablespoon of the pancetta oil. Place the shrimp in the hot oil and cook for about 1-2 minutes per side, or until white and opaque throughout. Remove from pan and set aside with the scallops and cover.
If you have any pancetta oil left (I did, there was a lot), place it back in the pan and heat, along with the two tablespoons of butter. Add the shallot and garlic to the hot pan and sauté until translucent, about 3-4 minutes. Add the lemon zest and stir around.
Pour in the white wine into the pan to deglaze, and scrape up all the brown bits into the sauce.
Bring the wine to a boil and let it reduce for about 3-4 minutes. Pour in cream and mix well. Stir in parmesan cheese, cooked pancetta, chipotle chili pepper, and Tony Chachere’s. Squeeze the juice of half a lemon into the sauce. Let boil for about 3-5 minutes, or until slightly thickened. Reduce heat to low.
When water is boiling, add pasta to water and cook according to package directions. (For this, I used fresh fettuccine, so it only took about 3-4 minutes.)
When pasta is finished, drained well (do not rinse!) and add the pasta straight into the pan with sauce. Toss well. Add shrimp and scallops. Squeeze the juice of the other half of the lemon over the top. Sprinkle fresh topped parsley over the pan.
And thats it! Top with more parmesan if desired or crushed red pepper for some more spice.
Spicy Shrimp Scallop Pasta