Gamberetti E Capesante Livornese Recipe

Pat dry and season

Pat the shrimp and scallops dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit while you begin the sauce (about 5 minutes).

Sweat aromatics

In a large sauté pan or shallow skillet over medium heat, warm 3 tbs extra-virgin olive oil until shimmering. Add the thinly sliced garlic and chopped shallot and cook, stirring frequently, until fragrant and just translucent, about 1–2 minutes. Do not let the garlic brown.

Add heat and deglaze

Add 1 tsp crushed red pepper flakes and stir for 10 seconds. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Build the tomato base

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1 cup chicken or vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 10 minutes to meld flavors and slightly thicken the sauce.

Finish sauce with herbs

Stir in 8 torn fresh basil leaves and 2 tbs chopped flat-leaf parsley. Taste the sauce and adjust seasoning with extra salt and pepper as needed.

Sear scallops and shrimp (optional separate sear)

For best texture, heat a separate large skillet over medium-high heat and add 1 tbs olive oil. When hot, sear the scallops 1–2 minutes per side until golden and just opaque; remove and set aside. Quickly sear the shrimp 30–60 seconds per side until pink and barely cooked through; remove and set aside. (If you prefer, you may cook the seafood directly in the sauce — add raw scallops and shrimp directly to the simmering sauce and cook 3–4 minutes until opaque.)

Combine seafood and sauce

Reduce the sauce to a low simmer. Gently nestle the seared (or raw) scallops and shrimp into the tomato sauce and simmer together for 2–3 minutes to marry flavors. Do not overcook — scallops should be opaque and springy, shrimp pink and firm.

Finish with butter and lemon

Remove the pan from heat and stir in 1 tbs unsalted butter and 1 tbs fresh lemon juice to enrich and brighten the sauce. Taste and adjust seasoning.

Plate and garnish

Spoon the shrimp and scallops with sauce over portions of cooked pasta or serve alongside slices of crusty bread. Garnish with remaining fresh basil leaves and a sprinkle of chopped parsley. Serve with lemon wedges on the side for squeezing.

Serving suggestion

Serve immediately while hot. Leftovers can be refrigerated for up to 1 day; reheat gently on the stove to avoid overcooking the seafood.