The Seafood Tower | Louisiana Kitchen & Culture

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dried calamarata or other short pasta
• 4 tablespoons (½ stick) unsalted butter
• 10 cloves garlic, peeled and sliced
• 1 tablespoon capers, drained
• ½ cup dry white wine
• ½ cup finely grated Parmigiano-Reggiano cheese
• Juice of ½ lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley