Shrimp Scallop Pasta with Crispy Pancetta
Date night dinner, shrimp and scallop pasta is taken to the next level with crispy pancetta.
Servings: 2 people
Calories: 868kcal
Equipment
- 1 Cast iron skillet
Ingredients
- 2 cups raw shrimp, tail on is fine! just remove before eating.
- ½ lb diver scallops Or 4-6 large sea scallops
- ½ cup pancetta Substitute thick-cut bacon if you need to
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 oz angel hair pasta Substitute in any pasta you may have on hand.
- ¼ cup shredded parmesan cheese
Instructions
- Prepare the pasta according to the box directions.
- In a large cast iron skillet over high heat, begin to render the pancetta or bacon.
- Once added to the pan, let it sit for about 45 seconds before stirring around.
- Continue cooking 5-7 more minutes until crispy and golden brown.
- Remove the pancetta and set aside on a plate, leaving behind the rendered fat. Turn the heat down to medium high.
- On a paper towel, prepare the scallops by sprinkling them with salt. Let it sit for about 1 minute until you notice water start to bead up on the scallops.
- Pat them dry and begin searing them on the cast iron pan.
- Cook for 45 seconds on the first side then flip them over. At this point add the garlic and the shrimp.
- Cook until the internal temperature of the scallops are 145.
- Add the pasta and pancetta to the pan and toss to coat in the "sauce" that is left in the bottom of the pan. Cook for 2 more minutes.
- Sprinkle with parmesan cheese and serve with crusty bread.
Notes
- For extra "sauce" reserve some pasta water and add it in when you stir in your pasta to get all of the flavors from the pan to stick to your pasta.
- Trim the scallops: You may find some of your scallops still have their "feet" or a little muscle left on them.
- It's rectangular in shape and peels right off, be sure to remove those if you find any on your scallops. They are tough to chew, however won't ruin a good dish if you miss one.
- Cook the pasta al dente. For the best texture, cook the pasta until it's just done or 'al dente.' This usually takes 8-10 minutes and ensures the best texture.
- Season the scallops with salt, then pat dry before searing. This ensures the best "crust" on the scallops!
Nutrition
Calories: 868kcal | Carbohydrates: 73g | Protein: 68g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 375mg | Sodium: 3563mg | Potassium: 853mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 2mg