Topped with crumbled feta cheese and a hint of lemon zest, this dish is a crowd-pleaser and perfect for a cozy night in. Don’t forget to pair it with your favorite glass of wine!
1 lb angel hair pasta
1 medium onion, diced
6 cloves of garlic, minced
2 Tbsp olive oil
8 oz mushrooms, sliced
1 lb shrimp
8 oz scallops
1/2 cup sundried tomatoes, sliced
1 can artichoke hearts
1 can sliced black olives
1 cup white wine, separated
2 Tbsp pesto
salt, red pepper, and oregano to taste
zest of one lemon
2 Tbsp butter
Rehydrate the sundried tomatoes by bringing a small sauce pot with water to a boil. Add the sundried tomatoes, turn the heat to low, and let them simmer for about 20 minutes. Remove, drain, and put aside.
Bring a large pot of salted water to a boil for the pasta. Cook according to the package instructions but subtract 2 minutes from the cooking time. Strain, but reserve 1 cup of pasta water for the sauce.
Heat the olive oil in a large skillet. When it starts to ripple add the mushrooms, be careful not to crowd them. Once browned, deglaze the pan with the white wine. Add the onions and garlic and season with salt, red pepper flakes, and oregano, then cook until translucent. Add the sun-dried tomatoes, olives, artichoke hearts, and lemon zest. Turn heat to low.
In a separate skillet, heat the butter until melted. Pat the scallops dry then add them to the pan, season with salt and brown them on each side. Remove them from the pan. Next, add more butter to the skillet and saute the shrimp just until they turn pink then deglaze the pan with more white wine. Simmer for about one minute, then add them to the large skillet with the vegetables turning the heat back up to medium high.
Now toss the pasta, vegetables, pesto, and feta cheese together. If the combination is a bit dry, add some of the reserved pasta water. Serve with a portion of scallops and a big glass of wine.