MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp & Scallop Pasta
Categories: Seafood, Mushrooms, Herbs, Chilies, Pasta
Yield: 2 servings
8 Uncooked (U-20) shrimp;
- peeled, deveined
6 Sea scallops
1/2 ts Seafood seasoning
3 tb Unsalted butter; divided
1 1/2 c Small fresh mushrooms;
- halved
1/2 c Peas; thawed
1/4 c Shallots; fine chopped
1/3 c White wine or chicken broth
4 oz Uncooked angel hair pasta
1/4 c Fresh parsley; +1 tb,
- divided
2 cl Garlic; minced
1/2 ts Crushed red pepper flakes
1/4 ts Salt
2 tb Grapeseed oil
Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tb butter over medium heat. Cook and
stir mushrooms about 3 minutes. Add peas; cook until vegetables are
tender, about 3-4 minutes. Remove. Add shallots and 1 tb butter;
cook and stir until starting to soften, 1-2 minutes. Stir in wine;
reduce heat to medium-low and simmer, uncovered, until ready to
serve.
Meanwhile, in a large saucepan, cook pasta according to package
directions; drain, reserving 1/2 cup pasta water. Return pasta to
pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes,
salt, mushroom mixture, and remaining butter, adding enough
reserved pasta water to moisten.
In a large skillet, heat oil over medium-high heat. Add scallops
and shrimp; sear until scallops are golden brown and firm and
shrimp turn pink, about 2-3 minutes on each side. Combine with
pasta and sauce; sprinkle with remaining parsley.
Recipe by George Levinthal, Goleta, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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