Seafood Pasta Recipe

Bring 4 liters of water to a vigorous boil in a large pot. Add 1 tablespoon salt. Add 12 oz penne and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Pat shrimp and scallops dry with paper towels. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest.

Sear Seafood

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. When shimmering, add scallops spaced apart. Sear without moving 1–1½ minutes per side until golden and opaque inside; transfer to a plate. Add shrimp to the same skillet and cook 1–2 minutes per side until pink and just cooked through; transfer to the plate with scallops. Wipe skillet lightly with a paper towel if there are excessive browned bits.

In the same skillet over medium heat, add 1 tablespoon olive oil. Add 3 minced garlic cloves and cook 20–30 seconds until aromatic. Add 1 cup sliced mushrooms and 2 cups small broccoli florets. Sauté 4–5 minutes until mushrooms are browned and broccoli is bright green and crisp-tender. Season lightly with a pinch of salt and pepper.

Lower heat to medium-low and push vegetables to the side of the skillet. Add 3 tablespoons unsalted butter to the cleared space and let melt. Sprinkle 2 teaspoons all-purpose flour over the butter and whisk continuously for 30–45 seconds to cook the flour.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, scraping up any browned bits. Bring the mixture to a gentle simmer, whisking so it thickens slightly (2–3 minutes).

Stir in 1 cup grated Parmesan, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Continue to simmer gently 1–2 minutes until sauce is smooth and coats the back of a spoon. Taste and adjust heat/salt as desired; add up to 1/4 cup reserved pasta water if sauce is too thick.

Add the drained penne to the skillet with the sauce and vegetables. Toss to combine and add reserved pasta water a few tablespoons at a time if needed to loosen the sauce so it evenly coats the pasta.

Return the seared scallops and shrimp to the skillet and gently fold them into the pasta just to warm through (about 1 minute). Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon olive oil to bring gloss to the sauce.

Remove from heat and sprinkle with 1/4 cup extra Parmesan. Serve immediately, with extra red pepper flakes at the table for more heat if desired.