Pasta Pescatore Recipe

Pat and season

Pat the shrimp and scallops dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper, dividing evenly between the seafood.

Sear seafood

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add scallops spaced apart and sear without moving for 1.5-2 minutes until golden on the bottom. Flip scallops and cook 30-60 seconds more; remove to a plate. Add shrimp to the same pan and cook 1.5-2 minutes per side until pink and opaque. Remove shrimp with scallops to the plate and tent lightly. Leave pan juices in skillet for sauce.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguine. Cook until al dente according to package instructions (usually 9-11 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

Wipe the skillet if it has large burnt bits but keep browned fond. Reduce heat to medium, add 2 tablespoons butter and 2 tablespoons olive oil. When butter melts, add minced shallot and sauté 1-2 minutes until translucent. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, about 2 minutes.

Build the sauce

Add 1/2 cup stock and the diced tomato. Simmer 2-3 minutes to meld flavors. Stir in 3 tablespoons heavy cream and the zest and juice of 1 lemon. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting as needed.

Combine with pasta

Add the drained linguine to the skillet and toss to coat. If the sauce seems tight, add up to 1/2 cup reserved pasta water a few tablespoons at a time until the sauce lightly coats the pasta.

Finish with seafood & herbs

Return the cooked shrimp and scallops to the pan and gently toss to warm through for 30-60 seconds (do not overcook). Stir in 3 tablespoons chopped parsley and 2 tablespoons chiffonaded basil (if using). Turn off heat and stir in 1 tablespoon butter for sheen.

Serve

Divide pasta and seafood among plates or a family-style bowl. Sprinkle each serving with grated Parmesan and an extra pinch of chopped parsley. Serve immediately with lemon wedges if desired.