Shrimp and Scallop Scampi served over Squashetti ~ Gluten Free

Full Video Link for Squashetti: http://sharingglutenfreerecipes.blogspot.com/2014/09/summer-squash-spaghetti-pasta-squashetti.html  


Summer Squash Spaghetti – Pasta ~ AKA: Squashetti

Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash  until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt,  then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with The Shrimp and Scallop Scampi.

Scampi Recipe:

Shrimp and Scallop Scampi:
Wash and Clean:
1 # Sea Scallops
1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell
Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well.
Sprinkle with Salt and Pepper.

In a large Non-Stick skillet:
Coat with Extra Virgin Olive Oil and heat to a medium high Temperature
Add the Scallops and  sprinkle the second side lightly with more Salt and Pepper
Let cook for about 2-3 Minutes per-side to get some nice Caramelization  before you turn them over.
Do not over cook.
Remove the Scallops to a clean Platter.

Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature
Add the Shrimp and cook until they turn Pink
They only take a few minutes to cook. Do not over cook.
Remove the Shrimps to a clean Platter.

Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium.
Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.

De-glaze the Pan with:
1 Cup Chardonnay - or any other White Wine of your choice.
Cook until half the wine has reduced.
Add 1 Stick of Butter and melt.
Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.

Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.

In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine.
I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.

Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine or Squashetti.

We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.

ENJOY!