Seafood Scampi

Cheryl Sprow


Use any combination of seafood

★★★★★ 1 vote
1 Hr
20 Min


blue claw crabs using only the legs ( you can use any type of crab legs)
1 lb
large shrimp cleaned and deveined
1 lb
bay scallops
2 lbs
little neck clams
2 lbs
cloves of garlic
extra virgin olive oil (enough to cover the bottom of the pot and then a splash more)
salt, pepper and red pepper flakes to taste
1 bottle
pinot gringio white wine
1/2 C
minced parsley (flat leaf italian)
grated parmesean cheese to taste
1 box lb


1Mince Garlic, Shallots and a tsp of extra virgin olive oil in a food processor.
2Coat bottom of large pot with olive oil and heat it on medium heat.
3Add the garlic and shallot mixture, saute until cooked, not browned but softened.
4Add Pinot Grigio to your liking, I used 5/8's of the bottle.
5Add mussels, clams and crabs. Cook until they begin to open approx. 8 mins.
6Add shrimp and scallops. Sprinkle with salt, black pepper and red pepper flakes to taste. Cook until shrimp is pink.
7When ready, pour into a large serving platter, sprinkle with minced parsley and 2 tbsps. of grated cheese (use more if you like but I leave it on the table to add when served with pasta)
8Bring a pot of salted water to boil prior to starting the seafood. When the mussels & clams open, add the pasta to the boiling water. This way the pasta will finish cooking at the same time your seafood is ready. I throw a little parsley, cheese and a ladle of broth from the seafood over the pasta before serving. Enjoy!

About this Recipe

Course/Dish: Fish, Pasta
Other Tags: Quick & Easy, Healthy