| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Lu’s recipe, Pasta, Seafood, Tried, Posted to t | 4 | Servings | |
INGREDIENTS
| 1 | tb | Virgin olive oil |
| 4 | Cloves garlic; minced | |
| 1 | lb | Shrimp; raw |
| 1/2 | lb | Sea scallops; cut in half |
| 1/2 | ts | Oregano |
| 1/2 | ts | Thyme |
| 1 | cn | (19 oz) diced tomatoes |
| 1/2 | c | Heavy cream |
| Fresh parsley; chopped | ||
| Fresh parmesan cheese; grated |
INSTRUCTIONS
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 <[email protected]> on Aug 19, 1997
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