14 oz. bag Dollar Sign Pasta (or substitute any short or long shape of your choice!)
1 ½ lbs. peeled and deveined shrimp, large or jumbo (I used a 24 oz. frozen bag, uncooked but peeled and deveined. I had to take off the tails though!)
1 lb. bay scallops
1 T. butter
½ cup fresh basil, chopped + extra for garnish
6 T. capers, drained
5 T. extra virgin olive oil, divided + 1 teaspoon
5 T. fresh lemon juice
2 t. seasoned salt
1 t. Creole seasoning
1 t. salt
4 cups fresh spinach, for plating
Cook pasta according to package directions. Drain and toss with 1 t. olive oil.
In a large bowl, place basil and capers.
In the meantime, add butter and 1 T. olive oil to a large sauté pan. Bring to a medium high heat and add shrimp first and then scallops. Sprinkle seasoned salt and Creole seasoning on top of both. Depending on how small the bay scallops are, you may want to wait until shrimp are half way cooked. Sauté shrimp and scallops until just done, approx. 3-5 minutes (shrimp will begin to curl and turn a slight pink color; you can cut a scallop in half and make sure it is cooked all the way through).
Add pasta, shrimp, and scallops to basil caper mixture.
Drizzle 5 T. olive oil and 5 T. lemon juice plus 1 t. salt.
Toss gently to combine.
Serve pasta by placing 1 cup fresh baby spinach on each plate. Top with a heaping of the pasta. Serve with fresh lemon slices and chopped fresh basil for garnish.