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FETTUCCINI WITH SHRIMP AND SCALLOPS




Source of Recipe


internet


Recipe Introduction


So good and so easy! This recipe calls for cream. You can use the same recipe with a little additional olive oil and no cream. Although the shrimp broth is optional, it does add flavor.


List of Ingredients




1 pound fettuccini, spaghetti, bucattini or similar pasta
1/2 cup olive oil
1 pound shrimp, peeled
1 pound bay scallops
6 large cloves garlic, minced (more or less to taste)
1/2 cup dry white wine
1/2 cup broth made from shrimp shells (optional)
1/2 cup cream
2 Tbsp chopped fresh parsley or 1 Tbsp dried
1 Tbsp chopped fresh basil or 1 tsp dried
1 tsp fresh lemon juice
Salt and pepper to taste
Freshly grated Parmesan cheese

Recipe



In large stockpot, heat water for pasta according to package directions for al dente.

Meanwhile, 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. (Do not overcook.) Add garlic to sauté pan and sauté about 1 minute. Add wine and broth; cook on medium 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, leaving a little of the pasta broth. Add pasta to sauce. Toss to combine well. Serve immediately,
passing cheese separately.

SERVES 4-6