Seafood and Pasta in White Wine Sauce

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This is a dish that we put together one time on vacation years ago and continue to make several times a week when we have access to fresh seafood. Feel free to modify to suit your taste. Use your favorite shellfish.

  • 1 lb box of pasta (any kind: angel hair, fettuccine, bowties, etc)

  • 2 lbs of fresh large or jumbo shrimp peeled

  • 1 pint of fresh sea scallops cut in quarters

  • 1 pint of fresh jumbo lump crab (optional)

  • 1 stick of butter

  • 1 large red onion

  • 1 Tablespoon of minced garlic

  • 1-2 cups of white wine (any type of white table wine will be fine)

  • 2 teaspoons of fresh basil (dried can be substituted)

  •  2 teaspoons of fresh oregano (dried can be substituted)

  • salt and pepper to taste

Cook pasta according to package directions.

Melt butter in a large skillet, add onion and sauté until soft. Add garlic and sauté for another 2 minutes. Carefully add wine. Start with 1 cup and add more as needed to keep sauce watery enough to cook seafood. Add shrimp and cook for a couple of minutes then add scallops and crab. Cook for about 5 minutes until scallops and crab meat are not opaque. You can continue to add wine or butter as needed to make the sauce the consistency you prefer. Add herbs and salt and pepper to taste.

Place pasta in a bowl and cover with seafood and wine sauce.

We have also added roasted or cooked broccoli to this dish.