Shrimp & Scallop Scampi

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• chili flakes
  ½ tsp
• garlic
  4 cloves
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• parsley
  ½ cup
• salt
  1 tsp
• scallops
  6 oz
• shrimp
  6 oz
• spaghetti
  6 oz

🍳 Cookware

• large pot
• medium bowl
• large pan
• medium bowl

1. 

   1

   parmesan cheese chicken stock concentrate scallops lemon shrimp garlic garlic herb butter chili flakes parsley spaghetti salt black pepper butter olive oil

   parmesan cheese: ½ cup, chicken stock concentrate: 1 unit, scallops: 6 oz, lemon: 1 unit, shrimp: 6 oz, garlic: 4 cloves, garlic herb butter: 2 tbsp, chili flakes: ½ tsp, parsley: ½ cup, spaghetti: 6 oz, salt: 1 tsp, black pepper: ½ tsp, butter: 3 tbsp, olive oil: 1 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry produce. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley. Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl ; toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes. Season with salt and pepper.
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.
4. 

   4

   Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture; spread out in an even layer and cook, stirring once, until opaque and cooked through ⏱️ 2 minutes . Stir in 1 TBSP plain butter until melted and coated. Turn off heat; transfer to a second medium bowl along with any cooking liquid.
5. 

   5

   Once spaghetti is done, melt 2 TBSP plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant ⏱️ 30 seconds . Stir in chicken stock concentrate and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced ⏱️ 1 minute .
6. 

   6

   Stir drained spaghetti, shrimp and scallops along with any cooking liquid, garlic herb butter, half the parsley, and half the parmesan cheese into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce. TIP: If cheese clumps, continue stirring and adding more pasta cooking water until smooth. Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.
7. 7

   Divide pasta between bowls. Top with remaining parsley, remaining parmesan cheese, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.