Ingredients

• 4 (6-ounce) Florida snapper fillets
• 1/2 pound medium Florida shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 shallots, minced
• 1 tablespoon capers
• 1 tablespoon pimentos, diced
• 1/2 cup white wine
• 1/2 cup bottled clam juice
• 1/2 teaspoon coarse ground black pepper
• 1/2 cup fresh parsley, minced
• 12 ounces vermicelli or angel hair pasta, cooked
• 3 tablespoons olive oil
• 3 tablespoons butter Sea salt, to taste

Directions

Heat the oil and butter in a large saute pan. Add garlic and shallots and saute for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimentos, wine, clam juice and pepper; simmer for 2 minutes. Add fillets and simmer over medium-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until fillets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.