Shrimp and scallop pasta with cognac

Yield: 4 Servings

Measure Ingredient
2½ cup White wine
3 tablespoons Garlic; minced
¼ cup Fresh tarragon or parsley or rosemary; minced
2 tablespoons Cognac
1 tablespoon Butter; unsalted
¾ pounds Shrimp; peeled and uncooked
¾ pounds Scallops; cleaned
8 ounces Angel hair pasta

In a large saute pan combine the wine, garlic and herbs. Bring to a simmer.

Add the cognac and butter and continue to simmer until the sauce is reduced by half.

Add the shrimp and scallops to the sauce. Stir well and cook for 2 - 4 minutes until the shrimp and cooked through.

Meanwhile cook the pasta according to package directions.

Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.

Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon <jouet@...> on Jan 06, 1998

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