Shrimp & Scallop Fra Diavlo

Ingredients

2 servings

• 4 oz whole grain spaghetti

• 6 oz shrimp, peeled & deveined

• 6 oz sea scallops, side muscle removed

• 1 tbsp olive oil

• 3 cloves garlic, thinly sliced

• 1/4 tsp crushed red pepper flakes

• 1/3 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 1 cup marinara sauce (no added sugar; Rao’s, Victoria Sauce, Mezzetta, homemade)

• salt, pepper

• fresh basil, chopped (about 1/4 cup loosely packed)

• freshly grated parmesan

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Instructions:

Bring salted water to a boil. Cook whole grain spaghetti according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside. Pat shrimp and scallops dry; remove side muscle from scallops; season lightly with salt and pepper. Heat 1/2 tbsp olive oil in a large skillet over medium-high heat. Sear scallops for 1.5–2 minutes per side until golden and just opaque. Remove. Add shrimp and cook 1–2 minutes per side, until pink and cooked through. Remove and set aside with scallops. In the same pan, add remaining 1/2 tbsp olive oil, garlic, and red pepper flakes. Sauté 30–60 seconds. Deglaze with white wine, scraping up bits, and simmer until reduced by half (~2 minutes). Stir in marinara sauce and simmer on low heat for 5 minutes. Add reserved pasta water as needed to thin the sauce slightly. Add the cooked shrimp, scallops, and drained pasta to the sauce. Toss gently to coat and warm everything through. Stir in fresh basil just before serving. Plate the pasta and top with extra basil and a sprinkle of freshly grated parmesan.