Winter Coast Riggies Recipe

Cook pasta

Bring a large pot of water to a rolling boil and salt generously (about 1 tbsp kosher salt per 4–6 quarts). Add the semolina pasta and cook until al dente according to package instructions (usually 9–11 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a drizzle of olive oil to prevent sticking.

Sear seafood

While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season scallops and shrimp lightly with salt and pepper. Working quickly in one layer, sear scallops for 1–1.5 minutes per side until golden (they should be opaque but tender). Remove scallops to a plate. Add shrimp to the same pan and sauté 1.5–2 minutes until just opaque. Remove shrimp with scallops and tent loosely with foil; reserve pan juices in the pan for the sauce.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add sliced mushrooms and sauté 4–5 minutes until they give up moisture and begin to brown. Add minced shallots and cook 1–2 minutes until softened. Stir in minced garlic and chopped cherry peppers; cook 30–45 seconds until fragrant.

Deglaze & combine base

Add the white wine (or 1 tablespoon seafood stock) to deglaze, scraping up any browned bits from the bottom of the pan. Let the alcohol cook off 1 minute. Stir in the sun-dried tomato pesto and combine with the mushroom mixture.

Make cream sauce

Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Reduce the heat to low and simmer 2–3 minutes to slightly thicken. If the sauce is too thick, stir in up to 1/2 cup reserved pasta water to reach desired consistency.

Add vegetables & cheese

Stir in the chopped spinach and quartered artichoke hearts and cook 1–2 minutes until spinach wilts. Add grated Pecorino and stir until melted and integrated. Season with lemon juice, freshly ground black pepper, and red pepper flakes to taste. Taste and adjust salt if needed.

Finish with pasta & seafood

Add the drained pasta to the sauce and toss gently to coat, adding reserved pasta water a few tablespoons at a time if necessary to create a silky sauce that clings to the pasta. Return the seared scallops and shrimp to the pan for 1 minute just to warm through (do not overcook). Toss gently to combine all components.

Divide the pasta among 4 warm plates or shallow bowls. Spoon any remaining sauce and seafood over the top. Finish with an extra sprinkle of Pecorino, chopped fresh parsley, and an extra drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.