Spaghetti with Pinot Grigio and Seafood

One of the reasons I wanted to start a blog, besides loving to cook, is to improve my photography skills. As I have quickly learned, it isn't easy!I blame it on the fact that I live in a dungeon with no natural light. So, while I experiment with different techniques, you might be forced to look at images that are unpleasant to the human eye. In those instances, just quickly move on to the recipe...

Spaghetti with Pinot Grigio and Seafood
adapted from Everyday Pasta by Giada De Laurentiis

1 pound of spaghetti (I used whole wheat noodles)
1/4 cup olive oil
3 shallots, chopped
3 garlic cloves, minced
3/4 cup chopped oil-packed sun-dried tomatoes
1 1/2 cups Pinot Grigio
1 pound shrimp, peeled and deveined
10 bay scallops
1 tsp. salt
1 tsp. pepper
fresh basil

Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.

Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp and scallops and bring the liquid to a boil. Toss in some fresh whole basil leaves. Reduce the heat, cover the pan, and simmer until the shrimp are pink and scallops are firm.

Add the spaghetti to the skillet with the seafood mixture. Add the salt and pepper and stir to combine. Sprinkle with fresh basil and grated Parmesan and serve immediately. There is plenty of extra sauce with this, so have some bread on hand!

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