Shrimp and Scallop Pasta with Cheesy Garlic Bread

I have to admit that I'm not entirely sure if this picture is helping or hurting my cause right now. Interesting.

But I do promise this tastes better (and looks better in person) than what you see here. So give it a chance! I mean, who can say no to fresh pasta full of shrimp and scallops? And, more seriously, who can say no to fresh cheesy garlic bread?

So go hit up your local market and pick out the best looking shrimp and scallops that you can find, along with some fresh tomatoes, garlic, and bread so that we can start cooking. This makes a great summer meal, full of fresh ingredients, and pairs especially well with a glass of wine and a roof deck.

Shrimp and Scallop Pasta
Although shrimp and scallops are often paired in an alfredo or garlic-wine sauce, I decided to use tomato sauce for this dish. It just fit the atmosphere: delicious without being overly prententious, and something different than the norm.

I also tend to cook with peeled, de-veined, cooked shrimp since I experience major repulsion from doing the peeling yourself. If you buy uncooked shrimp you will need to place them in the pan much earlier on than described below so that they have time to cook. If that is the case, add them when I say to add the scallops rather than later on. But good luck with the peeling and de-veining!

To start, heat about 1 teaspoon of olive oil in a pan over medium low heat. Add 3-4 cloves of diced garlic. Add fresh basil leaves torn up into small pieces. Stir as the garlic heats up and begins to cook. Add chopped onions. I put in about 1/4 cup but feel free to add more or less depending on your like/dislike of onions. I also tend to use vidalia onions (the larger, sweeter ones) in most of my cooking due to personal preference. Add 1/2-3/4 cup of sliced mushrooms. Continue to stir. If you are using large scallops that need longer to cook, add them here. If they are smaller, wait.

Let that mixture cook for roughly 10 minutes or until the onions are wilting and everything is browning. While you are waiting you can boil your pasta. I purchased freshly made garlic parmesan pasta for this dinner, but your standard out-of-the-box pasta from a supermarket will work as well. Just choose your favorite shape and type and get it boiling.

Once your mixture is starting to lightly brown, add an estimated 3/4 cup diced tomato. If you are using small scallops and avoided adding them earlier, add them here. Continue stirring and cooking for another 5-7 minutes. Add the shrimp. Add a small can of tomato sauce, a small can of tomato paste, and a normal-sized can of diced tomatoes. Please note: tomato sauce/etc are renowned for their incredibly high sodium content. You should always check the nutrition label before purchasing. I specifically always buy the cans labeled "no salt added" made by Hunt as well as other brands. Make sure to always compare the labels directly, though. Sometimes the one advertised as healthy is not the best choice!

Sprinkle your sauce liberally with italian seasoning and oregano. Continue stirring and cooking until the sauce is heated through (5-7 minutes.) Once the sauce is hot, add the drained pasta and stir well to coat evenly. Move the pan off the burner and you are now ready to serve!

Cheesy Garlic Bread
Although large pieces of bread are not always the healthiest thing in the world I decided this meal would not be complete without some homeade garlic bread. Purchase fresh italian or french bread. Cut it into slices appropriately, depending on the type of bread purchased.

Pre-heat your oven to 350 degrees. Spread fake butter (I Can't Believe It's Not Butter! How exciting!) on each slice you are making. Crush garlic on top and spread it out as well. I used one clove per slice of italian bread, which I found delicious, but was defintely garlic-heavy so make at your own risk. Sprinkle low-fat mozzrella cheese across the top.

Place your slices on a baking sheet and bake for 5 or so minutes, or until the cheese is melted. This tastes especially good when dipped into your freshly made tomato sauce.

Enjoy!