🦐🍝 Dive into flavor with this rich and rustic Seafood Pasta! Scallops, shrimp, cherry tomatoes & white wine all come together in a comforting coastal dish straight to your holiday tables 🇮🇹✨ @chefmarco_nyc #giallolovesitaly #SeafoodPasta #ItalianDinner #HomemadePasta #ShrimpLovers 📝 Ingredients: 14 oz pasta (400 g) 1 1/3 cups cherry tomatoes, sliced (200 g) 2 cloves garlic 1 bell pepper, diced 1 1/3 lbs scallops (600 g) 14 oz shrimp (400 g) 2 tablespoons olive oil (25 ml) 2/3 cup dry white wine (150 ml) 3/4 cup tomato purée (200 g) Fresh parsley, chopped Salt to taste 👩‍🍳 Instructions: 1. Slice the cherry tomatoes and dice the bell pepper. In a large casserole or deep skillet, heat the olive oil. Add the tomatoes, bell pepper, whole garlic cloves, and a bit of chopped parsley. Cook over high heat for 2–3 minutes, stirring frequently, then reduce to low heat. Cover and simmer for about 10 minutes. 2. Cut the scallops and shrimp into smaller pieces, then add them to the casserole. Increase the heat and cook for 3–4 minutes, stirring. Deglaze with white wine and let it cook until the alcohol has evaporated. 3. Stir in the tomato purée. Mix until smooth and season with salt. Simmer gently for about 20 minutes, uncovered. 4. Meanwhile, cook the pasta in boiling salted water. Drain the pasta a couple of minutes before it’s fully cooked (al dente) and transfer it directly into the sauce to finish cooking for maximum flavor absorption. 5. Serve immediately, topped with freshly chopped parsley.