Sauce Squared
Shrimp and Scallop Pesto Marinara

Emilio Sadaghiani
Executive Chef, Vespucci

According to chef Sadaghiani, this double-sauced pasta—a pesto-marinara marriage he insists will create “an absolutely irresistible and delicious meal”—is a culinary staple in Lazio, Italy. He noted that the dish can be flipped into an appetizer by simply omitting the pasta.

Photography by James Kim

PREP TIME: 5 MIN. / COOK TIME: 15 MIN. / SERVES 4

INGREDIENTS
20 jumbo shrimp
20 scallops
4 cups marinara sauce (homemade or store-bought)
1 cup pesto sauce (ditto)
1 tablespoon chopped garlic
1/2 cup extra virgin olive oil
1/2 cup white wine
1 pound linguini pasta

PREPARATION
Warm extra virgin olive oil in a skillet over medium heat. Add the shrimp, scallops and garlic and saute for 5 minutes.

In a separate container, mix the marinara and pesto sauces thoroughly.

Continue cooking shrimp and scallops at medium heat; add the white wine and pesto-marinara sauce. Cook for an additional 5 minutes or until you see simmering bubbles on the top of the mixture.

Bring a separate pot of water to a boil, add a touch of salt, then cook the pasta at medium heat for 10 minutes.

Drain pasta and serve with seafood-laden sauce on top.

(August 2008)