Sarah's Simple Seafood Pappardelle
Ok so before you even try and butcher the word Pappardelle I'm going to show you how it's pronounced... Ready? pa-par-DEH-lay. Ok now that we got that covered let's move on.
As you know, I love food, especially pasta. My kids are pretty obsessed with it too. Lately I am trying to not eat as many carbs because I have decided it's time to get more serious about my health and what I eat. I am trying to sub it out with things like "zoodles" or whatever but sometimes....you just need some good old fashioned pasta. Life's about balance right? My son Jax is our biggest pasta lover and he specifically loves Pappardelle. He calls it the "flat and fat" kind. haha. Anyways, whenever my family is craving a boujee ass pasta dish, I know they're going to request my Lobster Tail Pappardelle with all the works but sometimes you just need a quick dish you can whip up that makes just as good of an impression with a half the cost.
Like most of us, I am always a fan of using the freshest ingredients but let's be honest, sometimes we're in a pinch with time and it's not always an option. There are those nights where you have to look like you have all of your shit together when in reality you're just barely getting by. On these type of nights, Trader Joe's is my best friend. They are my 'Go To' for quick and easy recipes I need to put together because they have some of the greatest frozen foods with great flavor while still maintaining high quality. Now listen, I am no chef. I am simply a girl who loves food and has been told by many I'm a really good cook so I'll take it. I l totally think being an Italian and a southern girl totally has something to do with that by the way... I cook pretty free hand so my recipes may not always be precise. Half of the time I'm just winging it but they always turn out great if I do say so myself. COOKING TIP: While cooking try to remain in the mindset that cooking should be like an art. Have fun and taste as you go! Drink and dance in your kitchen. The more fun you are having and love you put into the food, trust me the better it will come out. Ok so let's get to it.
- Avacado Oil (great for high temp cooking)
- 1 lb. Scallops (defrosted)
- 1 lb. Raw Shrimp (defrosted)
- 2 Garlic Cloves (minced)
- 1/2 cup Pearled Onions (optional, I personally love them)
- 1-2 cups Cherry Tomatoes (cut into halves)
- 1 Cup white wine
- 1/2 cup whipping cream
- Parmigiano Reggiano (NOT cheese from a can. Hell no!)
- 1/2 Lemon
- Salt & Pepper
- 16 oz. Pappardelle Pasta
- Drizzle Avocado Oil onto saucepan over medium high heat
- Season Shrimp and Scallops with Ground Pepper
- Squeeze Lemon Juice over the Shrimp while cooking.
- Cook until pink, remove from pan and plate them covered
- Immediately cook Scallops over medium-medium high heat until you notice the Scallop building a slight crust on the bottom, then flip and repeat
- Remove Scallops from pan and plate them covered. Also make sure to drizzle Lemon Juice on top as well
- Cook the Garlic until it becomes tender and fragrant making sure not to burn it. (You can also add Pearl Onions here as well)
- Add the Tomatoes to the saucepan as well until they are slightly cooked
- While leaving pan over medium heat, add Cup of White Wine and reduce by half while scraping bits from the pan for flavor
- Remove pan from heat and slowly pour Cream into saucepan while slowly whisking so it evenly blends
- Let simmer for 3-4 minutes
- Add grated Parmigiano Reggiano to taste
- Add Salt and Pepper to taste
- Add Arugula and stir
- Add Shrimp and Scallops back into the sauce and let simmer evenly coating the seafood in the sauce.
- Cook Pappardelle as directed on package
- Serve Seafood Sauce over plate of pasta
MANGIA! It's time to eat!
Ok listen, I know that seems like a lot of steps but I swear it really is the easiest dish to make (you can even do it with a buzz) and it gives you a bunch of creds in the kitchen. Who are you trying to impress in the kitchen? Tell me how it turns out as I LOVE hearing from you guys.