1 pound dry Angel Hair pasta
3 tablespoons olive oil
4 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
½ cup red onions
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese
1/4 cup of white wine,
1 tablespoon butter,
1 lb medium shrimp
¼ tsp fresh lemon zest
squeeze of fresh lemon juice
salt & Pepper to taste
Add pasta to boiling water w/ a little salt and olive oil
dice Tamatoes into quarters, Slice zucchini into 1 inch long 1/4 in thick slices,slice onions into 1 inch slivers, Zest your lemon peel. chop up fresh basil, peel shrimp, mince garlic,
Serve with glass of Chenin Blanc or a Pinot grigio from the central coast Vineyards vary tasty and affordable wines, especially good with shrimp and pasta dishes, ands salads. ( Pinot Grigio's are a personal favorite of mine )
Heat olive oil in skillet till hot, add garlic and cook until tender, Add the zucchini, red pepper, red onions, lemon zest, sauté for 10 minutes, Add butter and wine, chopped tomatoes, and fresh basil (if using) bay scallops, Shrimp and Lemon juice and simmer for an additional 5 minutes, or until scallops are opaque, salt & Pepper to taste.
Pour sauce over cooked pasta and sprinkle with grated Parmesan cheese.