Gregory peck's spaghettini with seafood
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Unsalted butter |
| 2 | Garlic cloves | |
| 4 | Shallots; minced | |
| 4 | cups | Canned tomatoes; coarsely chopped |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Green peppercorns |
| Salt and pepper | ||
| 1 | pounds | Medium shrimp; peeled and deveined |
| 1 | pounds | Sea scallops; cut into equal size |
| ; pieces | ||
| 1 | tablespoon | Heavy cream |
| 1 | tablespoon | Capers |
| 1 | pounds | Spaghettini |
Directions
In a large saute pan or skillet, melt the olive oil and butter over moderately high heat. Add the garlic and the shallots and cook until softened but not burned, about 3 minutes, stirring frequently. Add the tomatoes, wine, peppercorns, salt and ground pepper. Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes. Add the shrimp and scallops. Reduce the heat to moderately low and simmer until the seafood is opaque and firm, about 5 to 10 minutes. Stir in the cream, add the capers, and heat through.
Meanwhile, in a large pot of boiling, salted water, cook the spaghettini according to the instructions on the package. Drain and turn out into a serving bowl. Add the sauce, toss gently and serve.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1651 Calories (kcal); 68g Total Fat; (37% calories from fat); 179g Protein; 70g Carbohydrate; 922mg Cholesterol; 2929mg Sodium Food Exchanges: ½ Grain(Starch); 24 Lean Meat; 9½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.