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FETTUCCINI WITH SHRIMP AND SCALLOPS
SERVES 4-6
1 pound fettuccini, spaghetti, bucattini or similar pasta
1/4 cup olive oil
1 pound shrimp, peeled
1 pound bay scallops
6 large cloves garlic, minced
1/2 cup dry white wine
1/2 cup broth made from shrimp shells
1/2 cup cream
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tsp fresh lemon juice
Salt and pepper to taste
Freshly grated Parmesan cheese
In large stockpot, heat water for pasta.
Meanwhile, heat a large sauté pan over medium-high heat.
Add 2 tablespoons of the olive oil.
Add shrimp, season with salt and pepper, and sauté until they
just turn pink. Remove from pan.
Add the remaining 2 tablespoons of olive oil and do the same
with scallops.
Add garlic to sauté pan and sauté about 1 minute.
Add wine and broth; cook on high heat until slightly reduced.
Return shrimp and scallops to pan.
Add cream, parsley, basil salt and pepper.
Cook to reduce by about one-third. Add lemon juice.
Drain pasta, add pasta to sauce. Toss to combine well. Serve
immediately, passing cheese separately.
***Write a review of this recipe!***
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