Shrimp and Scallop Lemon White Wine Spaghetti

So I like to get creative ideas from Pinterest... in fact Pinterest is usually how I decide what to have for dinner most nights! I'm also the type of person with a stocked freezer (ya know... when you can't help yourself but to stock up on sale items). I decided to have my sister in law over for dinner on short notice and this is honestly my favorite challenge... making something delicious with what you have already on hand!

So there I was, scouring Pinterest and found feelinwhiskey.com and their garlic butter shrimp pasta with white wine tomato sauce... amazing I can work with this.... I especially liked the idea of "burst tomatoes."

I do like to play around with a recipe a bit and this one screamed the addition of baby scallops and wilted arugula instead of spinach! #scallops #arugula

I opted for #pcorganics spaghetti. I sometimes go for a gluten free brand but tonight we went full wheat belly!

I may have completed my order a bit differently than @feelinwhiskey because I went rogue on this recipe too and basically used it as creative inspiration!

I am dairy free so the butter is out for me; that said Earth Balance spread fills the void in any dish for me. I opted to melt #earthbalance in a frying pan to sear thinly sliced garlic in the pan. Once fragrant but not yet fully cooked I added the shrimp, scallops some minced dried onions and garlic powder. The reason for the garlic powder is to distribute the garlic flavor more throughout because I opted for the larger slices of garlic to create individual bursts of that garlicky flavor! I then added at least a cup of white wine... (wine makes everything better!) and simmered.

I should note I have also started a pot of boiling water for the spaghetti

Back to the sauce... I threw in the arugula and halved grape tomatoes to wilt and a generous squirt of lime juice! As the veggies did there thing, I watched the consistency of the sauce... because of my tendency to "heavy pour" any time a recipe calls for wine or other liquors, I had to add some additional butter substitute to regain the buttery forward flavour. I also sprinkled some arrowroot starch in to give just the slightest thickening.. not by any means to create a thick sauce but more so to help the sauce cling to the spaghetti during tossing!

Now toss the sauce through the spaghetti.. and serve!

The Recipe:

1 bag of small prawns or any variation you choose... big meaty shrimp would also be delicious.

1 bag of small scallops.

3 cloves of garlic thinly sliced.

3 tablespoons of earth balance or butter

1 cup dry white wine or to taste

2 cups arugula

6-7 grape tomatoes

2 tsps arrowroot starch

1 tablespoon of lime juice

1 tablespoon of dried minced onions

garlic powder to taste

Add garlic to a frying pan with a generous tablespoon of earth balance or butter. Cook until just fragrant and add the shrimp and scallops to the pan. Sear the scallops and shrimp... if your butter substitute or butter dwindles in the pan add more to ensure the seafood does not overly stick or sear. Add minced onion and garlic powder to taste. Once partially cooked add the 1 cup of white wine. My preference is a dry varietal but honestly this is the perfect dish to use up an open bottle.

Add the 2 cups of arugula and tomatoes halved to the pan and wilt. Add the lime juice.

Add the remaining butter or alternative spread and melt.

While on a low boil add the 2 tsp of arrow root starch little by little. Watch that it doesn't thicken too much

Toss into the pasta and serve!