Seafood Farfalle in Saffron-Pepper Cream

1. Prepare the scallops

Bring a large pot of water to a boil. While waiting, prepare the sea scallops by cutting away or pulling off the tough muscles on the side of each scallop, then quarter them for even cooking.

2. Cook the seafood

In a saucepan, bring the Spicy Saffron–Red Pepper Cream Sauce to a simmer over medium heat. Add the peeled and deveined shrimp to the sauce and cook for about a minute until they start to turn pink. Add the scallops to the sauce and let everything simmer together for another 2-3 minutes until the shrimp are entirely pink and the scallops are opaque and tender.

3. Mix lemon zest and basil

While the seafood simmers, mix the finely grated lemon zest and chopped fresh basil in a small bowl. This will add a refreshing finish to your dish.

4. Cook the pasta

Once the water in the large pot is boiling, add the kosher salt and stir in the farfalle pasta. Cook the pasta according to the package instructions until it’s al dente. Before draining the pasta, reserve about a cup (240 ml) of the cooking water.

5. Combine pasta and sauce

Drain the pasta well and return it to the pot. Pour the seafood sauce over the pasta and toss everything together until the pasta is evenly coated. If the sauce seems too thick or dry, add a bit of the reserved cooking water to achieve a creamy consistency.

6. Serve

Divide the pasta between two warmed bowls. Sprinkle the lemon zest and basil mixture on top of each serving. Serve your Seafood Farfalle in Saffron-Pepper Cream immediately, enjoying the tender seafood and aromatic flavors.