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Bayou Pasta
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Serves 6
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces bay scallops
8 ounces large shrimp, peeled and deveined
1 1/2 teaspoons salt
1 cup yellow onion, finely chopped
1 tablespoon habanero chili pepper, finely chopped
1 tablespoon minced garlic
1 1/2 cups heavy cream 1 cup diced tomatoes
1/2 cup chopped green onion
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 teaspoons paprika
1 teaspoon red pepper flakes
Salt and pepper
Cook the linguine according to package directions, drain, reserving ½ cup pasta water, and set aside.
Melt the butter and olive oil in a large sauté pan over medium-high heat. Once it has melted, season the scallops and shrimp with paprika, red pepper flakes, salt, and pepper. Add it to the pan and cook until the shrimp is pink and the scallops are slightly opaque. Remove it from the pan and set aside.
Add the onions and habanero pepper to the pan and sauté for about four to five minutes, or until the onions are softened and lightly caramelized. Add the garlic and sauté until fragrant, which should only take about 30 seconds. Add the cream and 1 teaspoon salt and ing to a light boil.
Cook until the cream is reduced by half, and then add the tomatoes, linguine, and reserved cooking water to the pan and cook, tossing to incorporate for about three to five minutes. Remove pan from heat, and add the green onions, Parmesan, and parsley and toss to blend. Place the seafood on top of the pasta. Serve immediately.
