| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pastas and, Seafood – e |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
White wine |
| 3 |
tb |
Garlic; minced |
| 1/4 |
c |
Fresh tarragon or parsley or rosemary; minced |
| 2 |
tb |
Cognac |
| 1 |
tb |
Butter; unsalted |
| 3/4 |
lb |
Shrimp; peeled and uncooked |
| 3/4 |
lb |
Scallops; cleaned |
| 8 |
oz |
Angel hair pasta |
INSTRUCTIONS
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@mindspring.com> on Jan 06, 1998
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