| 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
<recipelu@geocities.com> on Aug 19, 1997
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