This dish was inspired by Robin Post, our lead packager, and it is fantastic. Our Garlic Lemon Seafood Pasta recipe showcases the versatility of our Santa Maria Grill Seasoning as it is the only seasoning used, and it is super quick and easy, so it’s a double win!
The ingredient list is very straightforward;
- 1/2 pound peeled and de-veined shrimp (31/40 size)
- 1/2 pound sea scallops (80/100 size)
- 2 Tablespoons Oakridge BBQ Santa Maria Grill Seasoning
- One pound Linguine, cooked al dente
- One stick unsalted butter
- Zest of one large lemon
- Juice of one large lemon
- One cup white wine
- 2 Tablespoons Heavy Cream
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Capers (optional)
Always start by prepping and seasoning your proteins first. Peel and de-vein your shrimp and rinse and drain your scallops. Then, apply 1 TBSP of Oakridge BBQ Santa Maria Grill Seasoning over the seafood mixing it in with your hands to ensure everything is evenly covered. Set the seasoned seafood aside in the refrigerator for at least 30 minutes while you heat the pasta water and prep the remaining ingredients.
This dish comes together really fast, so you need to make sure you have everything ready before you start. First, boil your pasta in salted water for only 60% of the time listed on the package. So, if it calls for 8-9 minutes, cook it for 6, etc. This will help ensure your pasta isn’t overcooked by the time the dish is completed. Then, with your pasta par-cooked, drained and cooling off to the side, heat a large skillet with 1 TBSP extra virgin olive oil and 1 TBSP unsalted butter. Once the skillet is hot, toss in the shrimp only, leave the scallops out for now. Once the shrimp are cooked half-way, toss in the scallops. Continue cooking until the scallops are just cooked through and then remove all seafood from the skillet making sure to leave behind all the juice and crispy bits.
Now, turn the heat up to about med-high and de-glaze the pan with a cup of white wine. For this recipe I chose an outstanding Sauvignon blanc from New Zealand (always cook with wine you enjoy drinking). Then add the remaining stick of butter, 1 TBSP Oakridge BBQ Santa Maria Seasoning, 1 TBSP olive oil, lemon zest, and lemon juice. Whisk to incorporate, then reduce. When the reduction just begins to coat the back of a spoon, add the heavy cream and reduce for another minute or two.
When your pan sauce begins to look like this, and is coating the back of a spoon well, you’re ready to finish the dish. Turn the heat down to low, and toss in your par-cooked pasta stirring gently until it is evenly coated. Then, toss in the cooked seafood and combine. Finally, top with some fresh grated Parmesan cheese and plate.
It is amazing how well this dish comes together. The lemon and white wine play perfectly well with the big garlic and peppery punch from the Santa Maria seasoning. Honestly, I was amazed by how versatile our Santa Maria Grill Seasoning is. This dish uses no other seasonings, and yet it tastes so rich and complex. It really is amazing. Please give it a try.
