Marjoram Scented Shrimp and Scallop Pasta Recipe
Fragrant, sweet marjoram perfectly highlights the flavors of the seafood in this dish.
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb. bay scallops, muscle removed
- 1/2 cup all-purpose flour
- Salt and pepper
- 3 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- Zest and juice of 1 lemon
- 1/2 cup chicken broth
- 2 Tbsp. fresh marjoram, chopped
- 2 Tbsp. fresh flat-leaf parsley, chopped
- 1 1/2 lb. fresh pasta, such as linguine or angel hair
- Bring a large pot of salted water to a boil.
- While the water comes to a boil, put the flour on a plate and season with salt and pepper.
- Toss the shrimp and scallops in the seasoned flour to coat all sides and then shake off excess flour.
- Heat 2 Tbsp. of the butter and the oil together in a large, heavy bottomed sauté pan over medium-high heat.
- Add the shrimp and scallops and sauté for a few minutes until both are firm and there is a crispy coating on the outside.
- Remove the seafood from the pan and place on a plate and cover.
- Reduce the heat to medium and place the pan back on the stove.
- Add the garlic and shallots and cook for a few minutes until soft.
- Add the lemon juice and chicken broth and let it cook down for 1 minute to thicken slightly.
- Add the last Tbsp. of butter to the pan and swirl to combine.
- Place the seafood back into the pan along with the marjoram and lemon zest and coat in the lemon sauce.
- Adjust seasoning with salt and pepper.
- When the water comes to a rolling boil, add the pasta and cook until al dente.
- Drain the pasta and distribute among 4 shallow bowls.
- Divide the seafood and sauce among the 4 bowls and garnish each with the chopped parsley.