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Hurricane Pasta




Source of Recipe


unknown


List of Ingredients




8 oz. rotini pasta
6 medium shrimp
6 medium scallops
3 oz. red bell pepper, finely julienned
8 oz. white wine
4 oz. tomato, seeded and chopped
2 C. heavy cream, reduced in half
1 T. chopped garlic
1/2 white onion or 1 shallot, finely chopped
1 C. Parmesan cheese
2 C. chicken broth
2 balls fresh mozzarella cheese
Salt and pepper, to taste


Recipe



Bring a large pot of water to a boil.

Drop tricolored rotini pasta into boiling water and cook al dente
(approximately 10 minutes).
While pasta is cooking, in a sauté pan, heat a vegetable/oil (80/20
blend, if available), and when it begins to smoke lightly, toss in
shrimp, scallops, red and yellow bell peppers. (Hint: This will work
best if you use a nonstick pan.)
Once this is partially cooked, deglaze shrimp, scallops, red and
yellow peppers with the white wine.
Let cook 4 to 5 minutes over low heat, then add the 4 ounces seeded
and diced tomato. Sauté white onion and chopped garlic until opaque.
Add 2 cups chicken broth. Let chicken broth reduce by one-third, then
add 1/2 cup Parmesan.
Cook and stir 5 minutes. Add salt and pepper to taste. Toss rotini
pasta in mixture.
For an au gratin color, place two balls of fresh mozzarella cheese
(thinly sliced) across top of pasta. Place in oven on broil. Serve
immediately.

Servings: 2