This seafood scampi is delicious and it won’t break your piggy bank. Very cost efficient, yet flavorful, this dish you can make your own by adding perhaps fresh lobster and mussels. Use this as a base recipe and make it your own. Perfect for the pasta lover, scampi lover and seafood lover.

With some fresh chopped parsley, seafood scampi is a great special meal that you will enjoy making any time.

Seafood Scampi

1 pound of seafood (mix of shrimp, scallops, mussels and clams but lobster is perfect, too) Reserve your shrimp shells for the sauce.

12 ounces of pasta (linguine, penne or orecchiette, or your favorite)

6 tablespoons cold butter (diced)

1/3 of a cup of white wine

1 lemon (half thinly sliced, half zested and juiced)

5 cloves of garlic (4 cloves thinly sliced and 1 clove grated)

¼ of a cup of chopped fresh parsley

1-2 tablespoons of olive oil

¼ teaspoon chili flakes, optional

Salt and pepper, to taste

Boil your pasta to al dente and set aside. Reserving ¼ to ½ of a cup of the pasta water for the sauce.

In a large heavy bottom saute pan, add ½ of your olive oil and heat over medium high heat. Add in the shrimp shells and saute until shells are pink and fragrant. Then add in your clams and wine. Cover the pan and turn your heat down to low. Cook until clam shells open. If a shell does not open, dispose of that clam. Drain the clams, reserving the wine broth for the sauce.

Remove the clams from the shells and set aside until ready to use. In the shrimp saute pan, add the remaining olive oil. Heat your pan over medium heat and add in the garlic and the chili flakes. Saute until the garlic is fragrant.

Next, the scallops and the shrimp go into the pan. Cook until the shrimp and scallops are just cooked through. This should take about 3-4 minutes. Remove your shellfish and set aside.

To your saute pan, add in your wine broth, lemon juice, and half of the lemon zest. Bring to a low simmer and add the butter one tablespoon at a time. Whisk after you add each piece of butter. Place your seafood back into the pan with the clams. Finally, add in your pasta, half of the parsley, your half a lemon sliced and pasta cooking liquid. Mix all together to heat through.

To finish the dish, mix together the remaining parsley, grated garlic and grated lemon. Sprinkle this mixture all over the finished pasta dish.