Recipelu's shrimp and scallop capellini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin olive oil |
| 4 | Cloves garlic; minced | |
| 1 | pounds | Shrimp; raw |
| ½ | pounds | Sea scallops; cut in half |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| 1 | can | (19 oz) diced tomatoes |
| ½ | cup | Heavy cream |
| Fresh parsley; chopped | ||
| Fresh parmesan cheese; grated | ||
Directions
1. In a large skillet heat olive oil and genlty saute fiinely minced garlic and onion for about 5 minutes until soft and golden.
2. Add seasonings and saute another 2-3 minutes.
3. Strain canned tomatoes through a sieve reserving liquid and discarding any tomato pieces. You could also puree the tomatoes in a blender or food processor.
4. Add tomato liquid to the pan with the onions and bring to a boi; reduce heat and simmer for 10 minutes to thicken.
5. Add shrimp and scallops to the tomato sauce, cover and let cook 3-4 minutes.
6. Stir in heavy cream, increase heat slightly and simmer another couple of minutes.
7. Serve over capellini sprinkled with parsley and parmesan cheese.
NOTES : If you prefer a creamier sauce you can increase the amount of cream used to 1 cup, and use a cornstarch paste to thicken. Clams or mussels are also excellent additions to this dish. Pick you favourite and have fun.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@...> on Aug 19, 1997