Restaurants›CC Tomatoes›Shrimp & Scallop Fresco Recipe

Shrimp & Scallop Fresco Recipe

Inspired by CC Tomatoes
Time30m
Serves4

Shrimp and scallops sautéed in an olive oil and roasted garlic sauce, with julienne zucchini, carrots, spinach, broccoli, and red onions; served over vermicelli pasta.

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Frequently paired with

The best thing to pair and share with Shrimp & Scallop Fresco

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Mer Soleil "Reserve Chardonnay"

Santa Lucia Highlands, CA

crisp · buttery · bright acidity

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Ingredients

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Seafood

Vegetables

Pasta

Sauce

Method

Preparation

1

Cook the Pasta

Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to package instructions until al dente. Drain and set aside.

2

Prepare the Seafood

While the pasta is cooking, season the shrimp and scallops with salt and black pepper.

Sautéing

3

Sauté Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

4

Cook the Seafood

Add the seasoned shrimp and scallops to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque.

5

Add Vegetables

Stir in the julienne zucchini, carrots, spinach, broccoli, and red onion. Cook for an additional 3-5 minutes, or until the vegetables are tender but still crisp.

Finishing Touches

6

Combine with Pasta

Add the cooked vermicelli pasta to the skillet and toss everything together gently to combine. Drizzle with lemon juice and sprinkle with chopped parsley.

7

Serve

Plate the shrimp and scallop fresco over a bed of vermicelli pasta and serve immediately, garnished with additional parsley if desired.

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