Seafood Cacio E Pepe with White Wine Sauce
Serves: 4
  • 1 500g box bucatini pasta
  • 250g MSC certified mini sea scallops, rinsed well and pat dry with paper towels
  • 250g MSC certified small cooked shrimp
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • 1 cup Nobilo Sauvignon Blanc
  • ⅓ cup whipping cream
  • 1½ tablespoons lemon juice
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon chopped Italian parsley
  • 1 cup tomberry tomatoes (or cherry tomatoes)
  1. Bring a large pot of water to a boil with a generous pinch of salt. Add bucatini pasta and cook until al dente as per the package instructions. Reserve ½ cup of pasta water.
  2. While pasta is cooking, heat a large non stick skillet with one tablespoon of olive oil. Add tomatoes and saute until they burst, about 3 - 4 minutes. Remove from pan and set aside.
  3. Season the scallops with salt and pepper. Reheat the skillet and add another 1 tablespoon of olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
  4. Add the remaining tablespoon of olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, whipping cream, lemon juice and parmesan cheese. Season to taste with salt and ground black pepper.
  5. Transfer the pasta, scallops, cooked shrimp into the skillet, stir to mix well with the sauce adding the reserved pasta water to thin it out if it the sauce thickens too much. Add the chopped parsley and top with additional fresh parmesan cheese. Serve immediately and enjoy!