Scallop and Shrimp Arrabbiata

I am in love. This is my absolute favorite pasta dish right now. It's slightly spicy, full of garlic and has a hint of pancetta. The scallops & shrimp really finish this sauce off nicely. I really, really, enjoyed making this meal & eating it too. My children LOVED it so much they both had 2 servings and ate every last bite. My husband and I were both shocked yet proud of our little adventurous eaters. This is my idea of a perfect Saturday night dinner.

• 1/2 lb small bay scallops
• 1/2 lb medium shrimp, deveined & tail removed
• 1 tsp olive oil
• 1/2 tsp basil
• 1/4 tsp oregano
• Salt and pepper to taste
• 2 cloves of garlic minced

Combine ingredients until mixed thoroughly. Marinate in the refrigerator for 4-5 hours.

• 1 oz pancetta, sliced
• 1 tsp olive oil
• 1/2 sweet yellow onion
• 3-5 cloves of garlic, minced (I use 5- we LOVE garlic)
• 1/2 tsp dried basil
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp crushed red pepper
• Salt and pepper to taste

In a small dutch oven cook pancetta over medium heat. Once cooked, drain on a paper towel then crumble. In the same dutch oven add olive oil and onion; saute for 2-3 minutes; add garlic, crumbled bacon & seasonings; saute for 60 seconds.

• 1 14.5 oz can of diced tomatoes
• 1 8 oz can of tomato sauce
• Spaghetti (4 servings) prepared per instructions
• 2 tbsp fresh parsley, chopped (divided)
• 1 tbsp fresh basil, chopped
• Parmesan cheese, shredded

Add tomatoes & sauce to the mixture. Cook on medium low for 2 hours. Taste & re-season if needed.

Scallops & Shrimp:

In a HOT skillet over medium high heat, add scallops & shrimp. Saute for 2-3 minutes then add directly to the sauce mixture. Add fresh basil & half of the parsley, stir & cook for 2-3 minutes before tossing with cooked spaghetti. Top with the other half of the parsley and sprinkle with Parmesan cheese. I served this meal with fresh, crusty bread and Roasted Asparagus with Parmesan Cheese (click here for the recipe)

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