18 July, 2012

Seafood & Pasta

Several types of seafood are combined and served with pasta in these recipes. 
  • Fettuccine Fruites des Mer (Fruits of the Sea)
  • Seafood Manicotti

Caramelizing the surface of the shellfish brings out their natural sweetness. A hot skillet is essential to searing the shrimp and scallops.


Fettuccine Fruites des Mer 
(Fruits of the Sea)
Makes 4 to 6 servings
For sauce:
1/3 cup olive oil
12 jumbo shrimp (about 3/4-LB)
1-LB scallops
1/3 cup white wine
3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/3 cup fish stock or clam juice
1/8 tsp pepper, or to taste
1/8 tsp rosemary, or to taste
1/8 tsp basil, or to taste

For serving:
1-LB fettuccine, cooked al dente
6-oz Romano cheese, freshly grated

Variation(s):
Add red pepper flakes, lemon zest, halved grape tomatoes.

Garnish with sliced scallions.

Notes:  As the shrimp and scallops also simmer in the sauce, don't overcook because they'll turn rubbery.

Directions
In a medium skillet, heat olive oil until aroma can be sensed. Add shrimp and scallops and sauté until firm; remove from pan. Pour white wine into hot skillet; add garlic, lemon juice and stock.  Season with pepper, rosemary and basil, stirring until sauce is just to boiling. Remove from heat; gently stir in shrimp and scallops.

Serve immediately over fettuccine cooked according to package directions. Sprinkle with the Romano cheese.

Brothers, Too Restaurant (Tampa, FL) contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 396.

Last Updated March 13, 2013

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