| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh pasta |
| 1/3 |
lb |
Small shrimp |
| 1/3 |
lb |
Bay scallops |
| 3 1/2 |
sl |
Bacon |
| 4 1/2 |
|
Shallots, minced |
| 1 |
tb |
Sun-dried tomato paste |
| 1 |
ts |
Powdered chile pepper or hot |
|
|
Hungarian pap |
| 5 |
oz |
Heavy cream |
INSTRUCTIONS
Boil sufficient water to cook the pasta. Dice the bacon into 1/4" squares
and cook over medium-high heat or until cooked and slightly crispy. Add
shallots and saute till clear. Turn heat to high and add shrimp; turn. Add
scallops when both sides of shrimp are pink; stir-fry scallops and shrimp
until mostly cooked, about three to five minutes. During this time, add the
red pepper.
Put pasta in boiling water (salted and oiled) and cover. Add cream to
shellfish-bacon mixture and keep cooking over high heat to reduce and
thicken the sauce. Add the sun-dried tomato paste and mix into the cream
while the cream reduces. When fairly thick (about the time that the noodles
are done), remove from heat. Drain noodles and place in warmed serving
bowl; cover with sauce, toss well, and serve with grated parmesan cheese.
Recipe By : sfisher@wsl.dec.com (Scott Fisher)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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