La Visione Di Luigi Bianca Recipe

Bring pasta water to a boil

Fill a large pot with 4 quarts (approximately 4 liters) of water and bring to a rolling boil. Add 1 tablespoon salt. Reserve 1 cup of the pasta cooking water, then cook the 12 oz spaghetti until al dente (about 8–9 minutes or according to package instructions). Drain, but keep the reserved cup of pasta water; set pasta aside.

Sauté aromatics and deglaze

While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large deep skillet or sauté pan over medium heat. Add the thinly sliced garlic and minced shallot and cook, stirring often, until softened and fragrant but not browned, about 2–3 minutes. Add the 1 cup dry white wine and raise heat to medium-high; simmer until reduced by roughly half, about 3–4 minutes, scraping any brown bits from the pan.

Build the cream sauce

Add the 1 cup chicken or vegetable stock and 2 tbsp fresh lemon juice to the pan and simmer another 2 minutes. Lower heat to medium-low and stir in 1 cup heavy cream, 2 tbsp unsalted butter, the lemon zest, 3 oz grated Parmigiano-Reggiano, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir gently until the butter and cheese melt and the sauce is slightly thickened, about 3–4 minutes. Keep sauce on low heat while you cook the seafood and vegetables.

Sear the seafood

In a separate skillet, heat 1 tbsp extra-virgin olive oil over medium-high heat. Pat the shrimp and scallops dry with paper towels and season lightly with a pinch of salt and pepper. Add the scallops to the skillet first, searing without moving until golden, about 1.5–2 minutes per side. Remove scallops to a plate. Add the shrimp and cook until just opaque and pink, about 1–2 minutes per side. Remove shrimp and set aside with scallops.

Cook the vegetables

To the skillet used for seafood (wipe if needed but keep remaining fond), add the halved cherry tomatoes and chopped baby spinach. Sauté over medium heat until tomatoes begin to soften and spinach is wilted, about 2–3 minutes. Stir in 2 tbsp rinsed capers and torn basil leaves; cook 30 seconds to release aromas. Return the cooked shrimp and scallops to the skillet to warm through for about 1 minute.

Combine seafood/vegetables with sauce

Transfer the warmed seafood and vegetables into the pan with the cream-lemon sauce. Gently stir to combine. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a little at a time to loosen to a silky consistency.

Add the drained spaghetti directly into the pan with sauce, seafood, and vegetables. Toss with tongs or two forks until every strand is coated and ingredients are evenly distributed, adding more reserved pasta water if necessary to achieve a glossy sauce that clings to the pasta (about 1–2 minutes). Taste and adjust seasoning with additional salt, black pepper, or lemon juice if desired.

Plate the pasta onto warm plates or a family-style serving bowl. Finish each portion with a drizzle of 1 tbsp extra-virgin olive oil (for finishing), a sprinkling of 1 oz freshly grated Parmigiano-Reggiano, torn basil, and an optional pinch (1 tsp) of red pepper flakes for heat. Serve with lemon wedges on the side.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce.