Squid Ink Pasta With Shrimp And Scallops Recipe

• 1/4 cup olive oil
• 1 pound medium shrimp, shells removed and deveined (tails optional)
• 12 medium scallops
• 3 garlic cloves, thinly sliced
• 1/2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 1/3 cup ripe, chopped seeded tomato
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup juice from 1 to 2 lemons
• 1 tablespoon unsalted butter
• 1 pound squid ink pasta

1. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and saute until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
2. Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

olive oil, shrimp, scallops, garlic, red pepper, kosher salt, white wine, tomato, parsley, lemons, unsalted butter, pasta

Taken from www.seriouseats.com/recipes/2013/10/easy-italian-squid-ink-pasta-with-shrimp-and-scallops-recipe.html (may not work)