Seafood Medley Pasta With Spinach Olive Fettuccine
1 Package Spinach and Olive Fettuccine
1/2 Large Shallot, diced
2 Large Garlic Cloves, minced
2 tsp Roasted Garlic Sea Salt
2 tsp White Pepper
1 Cup White Wine
2 tsp Lemon Zest
1 Cup Tomatoes, diced
2 Tbsp Unsalted Butter
1 Tbsp Parsley
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
In a large saute pan over medium high heat add olive oil. Once hot saute shallot until translucent, about 3 minutes. Then add garlic and cook until fragrant, about 1 minute.
Season shrimp and scallops with 1 tsp salt and pepper. Add shrimps and scallops to the pan. Sear each side, about 1 minute per side.
To pan add wine, lemon zest, tomatoes, olive tapenade, 1 tsp garlic salt, and mussels.
Cover pan and let cook until sauce is reduced and thick enough to coat the back of a spoon and mussels are opened. If needed, remove seafood from the pan and let sauce finish reducing.
Finish the sauce with butter. Add pasta to sauce and stir. If seafood was removed from the pot add back now. Cook another minute or two until pasta is warmed through.
Top with parsley and serve immediately.