12 ounces contemporary fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops contemporary or frozen
12 giant shrimp, peeled and deveined
1 contemporary pink chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon contemporary oregano or contemporary basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Boil water in a big pot for pasta and prepare dinner the pasta for 2 minutes lower than the bundle directions for al dente.
Warmth 1 tablespoon butter in a big, deep skillet and sear the shrimp for two minutes on both sides. Take away to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for two minutes. Add the wine and prepare dinner for two minutes. Add the lemon juice and prepare dinner for two minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Prepare dinner for 3 minutes. Add the bay scallops, scale back the warmth to low, and prepare dinner at a simmer for 1 minute.
Add the shrimp again into the skillet together with the cooked pasta. Toss gently and warmth the combination for two minutes. serve in pasta bowels together with crusty Italian bread.