Sauté garlic, sweet red pepper and yellow onion in olive oil until they are soft. Add white wine and let it simmer with the veggies until the alcohol has evaporated, leaving a sort of syrup. To this mixture, stir in diced peeled tomatoes and a pinch of dried red chili flakes. Add salt and pepper to taste and cook until the tomatoes have formed a thick sauce.
Boil water to make the pasta in and, once the pasta is put into the water, add diced scallops and shrimp to the tomato sauce.
Cook the pasta until it is slightly under done, drain it, and add it to the tomato and seafood mixture to finish cooking for a few more minutes.
Squirt some fresh lemon juice on top of the pasta and serve.
Delicious! We really enjoyed this one. It's sweet (from the tomatoes) and spicy (from the red pepper flakes). The sauce isn't seafood-y, it's just a basic tomato sauce, but the scallops and shrimp add a really nice flavor (and texture) into the bites that they're in. We'd make this again, for sure. We're heading to the beach in August and want to make it with whatever fresh seafood we find.
I cut the recipe in half and it was perfect for two. Next time (if I halved it again) I'd use a little less of the red pepper flakes to cut down the spice a tiny bit, but otherwise it's fantastic.
Also, a note on the pasta. The recipe called for Vemicelli, but Fresh Market didn't have any, so we used Perciatelli instead. These are basically long skinny tubes, and they're awesome. I've never really liked spaghetti or angel hair, but these are much thicker and the same length. Eat them.
onion -- $.86 (half is left)
red pepper -- $1.96 (half is left)
tomatoes -- $2.02
scallops -- $2.25
shrimp -- $3.50
pasta -- $1.99 (half is left)
Total Cost of Pasta with a Seafood Sauce: $12.58