12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops fresh or frozen
12 large shrimp, peeled and deveined
1 fresh red chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Boil water in a large pot for pasta and cook the pasta for two minutes less than the package instructions for al dente.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Remove to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Cook for 3 minutes. Add the bay scallops, reduce the heat to low, and cook at a simmer for 1 minute.
Add the shrimp back into the skillet along with the cooked pasta. Toss gently and heat the mixture for 2 minutes. serve in pasta bowels along with crusty Italian bread.