Eight medium peeled & de-veined shrimp
Four medium sea scallops
Four ounces of lump crab meat
Four tablespoons of white wine
One cup of seafood stock -(we make our own lobster stock)- or substitute low sodium vegetable stock
Four tablespoons of lemon juice
Four tablespoons of light olive oil
Four ounces of roasted red peppers-(canned is ok-make sure to drain them)
Four teaspoons of paprika
One teaspoon of crushed red pepper-adjust to your taste
Salt & pepper-to taste
16 oz of cooked pasta-linguine, spaghetti or your favorite pasta
In a large sauté pan, over medium high heat, salt & pepper -then sear the shrimp & scallops in the light olive oil. Remove the seafood & set aside.
Deglaze the pan with the white wine, reducing the volume by half.
Add the remaining ingredients and continue to cook until the wine reduction is reduced by half again.
Heat the pasta in boiling water, drain lightly, and add it directly into the sauce in the pan. Stir in the pasta to coat it in the sauce.
Serve it on individual plates or a serving plate or bowl.
Top with the cooked scallops & shrimp. Salt & pepper again if needed.
Garnish with fresh parsley and lemon wedges.