With 367 miles of coastline, it’s no surprise that Texas cuisine isn’t all about sizzling steak and smoked barbecue. Seafood is immensely popular here. Our family enjoys fishing, whether trolling or deep-sea casting in the Gulf of Mexico for red snapper and king, bay fishing for flounder or sand bass, or dropping a line at one of our many local lakes for trout and hybrids. Our freezer is always stocked with fresh-frozen catches.
During the first three quarters of 2022, more than 75.5 million pounds of shrimp were landed in the Gulf of Mexico.
Another Texas seafood favorite is our excellent Gulf shrimp, from small to jumbo. Shrimping in the Lone Star State is big business. During the first three quarters of 2022, more than 75.5 million pounds of shrimp were landed in the Gulf of Mexico, according to NOAA and the Southern Shrimp Alliance.
When deep-sea fishing, anglers often carry an extra case of cold beer to trade with trawler captains. The communication is primitive: the angler holds up the beer box, and if the shrimper is interested, they wave. Everyone’s happy.
With such abundant seafood, I’m always experimenting with new dishes. I hope you like this one.
Ingredients
6 oz uncooked thin spaghetti
¼ cup chopped sun-dried tomatoes in oil, plus 3 Tbsp. oil from jar, divided
1 Tbsp. minced garlic
Dash cayenne
½ cup dry white wine
½ cup chicken stock
6 oz large peeled and deveined raw shrimp, patted dry with tails removed
6 oz sea scallops, patted dry
1 tsp. kosher salt, plus more for pasta water
½ tsp black pepper
1/3 cup heavy whipping cream
1 tsp. grated lemon zest, plus 2 Tbsp juice from one lemon divided
2 Tbsp chopped fresh basil
5 Tbsp. grated Parmesan cheese, divided
Blackening seasoning
Directions
Bring a large pot of salted water to a boil over high. Add pasta, and cook just short of al dente, about 5 minutes. Drain in a colander over a bowl, reserving 1 cup of the pasta water.
Heat sun-dried tomato oil in a large skillet over medium-high. Add garlic and cayenne pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine, stock, salt, black pepper, and sun-dried tomatoes; cook, stirring often, about four minutes. Reduce heat to medium-low; add cream and lemon juice. Cook, stirring often, until slightly thickened, about 2 minutes.
Add the pasta, ¼ cups of reserved pasta water, basil, and ¼ cup of Parmesan cheese. Cook, stirring and tossing with tongs, until the pasta is coated, adding up to 1/3 cup more pasta water as needed.
Generously coat the scallops and shrimp with blackening seasoning and set aside. Heat two tablespoons of oil in a medium-high skillet (I prefer a cast-iron skillet). Once hot, add the shrimp and scallops. Cook until done, about four minutes. Add the shrimp and scallops to the pasta mixture.
Plate and garnish with reserved Parmesan cheese. Makes two servings.
Jeffrey’s Blackening Spice
I keep a supply of this blackening seasoning from The Palm Restaurant Cookbook in my kitchen. The recipe from the legendary eatery is my favorite. It’s great with both seafood and chicken. Combine all the ingredients and store in a glass jar with a lid for up to three months. The recipe makes about ¼ cup. I double it, ensuring I always have plenty on hand.
Ingredients
¼ cup Spanish or California paprika
1 Tbsp. fine sea salt
2 tsp. dried oregano
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. white pepper, preferably freshly ground
1 tsp cayenne
1 tsp dried thyme
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