Pasta Siesta Key Recipe

Season seafood

Pat the shrimp and scallops dry with paper towels. Place in a bowl and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss gently to coat. Keep lobster meat chilled until ready to add.

Sear scallops and shrimp

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Add scallops in a single layer without crowding and sear 1:30–2:00 minutes per side until golden and just opaque inside. Transfer to a plate. Add another 1 tablespoon butter and the seasoned shrimp; cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to the plate with scallops. Wipe the pan with a paper towel if there are excessive browned bits.

Bring a large pot of water to a rolling boil, add 1 tablespoon salt. Cook 12 oz dry linguine according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

In the same large sauté pan used for seafood, reduce heat to medium and add 1 tablespoon olive oil and 4 tablespoons butter. When butter melts, add the finely minced shallot and cook 2–3 minutes until translucent and fragrant, stirring so it doesn't brown.

Add the 3 minced garlic cloves and cook 30 seconds until aromatic. Stir in 3 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize the paste and deepen flavor.

Add 1 cup halved cherry tomatoes and cook 2–3 minutes to begin breaking them down. Pour in 1 cup dry white wine (or seafood stock) and use a wooden spoon to scrape up any browned bits from the pan. Bring to a gentle simmer and reduce by about half, 4–5 minutes.

Stir in 2 tablespoons lemon juice, 1 teaspoon light brown sugar, 1 teaspoon smoked paprika, and 1 teaspoon crushed red pepper flakes. Taste and adjust seasoning. Add up to 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper as needed.

Lower heat to medium-low and whisk in 2 tablespoons heavy cream (optional) and 2 tablespoons cold butter, one piece at a time, to finish the sauce and give it a glossy texture. If the sauce feels too thick, add some reserved pasta water, 2–4 tablespoons at a time, until you reach a silky consistency.

Add 1 cup quartered marinated artichoke hearts and the chopped lobster meat to the sauce. Warm gently 1–2 minutes — do not boil, just heat through so lobster stays tender.

Return the seared scallops and shrimp to the pan along with the drained cooked pasta. Toss gently to combine so pasta is well coated. If needed, add additional reserved pasta water up to 1/2 cup to loosen sauce and help it cling to the pasta. Stir in 3 tablespoons chopped parsley and 2 tablespoons sliced basil.

Taste and adjust seasoning with salt, pepper, or a squeeze more lemon juice if desired. Remove from heat.

Divide pasta and seafood among 4 warm plates or bowls (serves 4). Sprinkle each portion with grated Parmigiano-Reggiano (about 1/4 cup per serving) and a pinch of extra chopped parsley. Add a lemon wedge to each plate for squeezing.

Serve immediately while hot. Provide extra grated cheese and crushed red pepper on the side.