Sunday, April 06, 2008

Seafood Pasta

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.

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At 2:59 PM, Blogger Heather said...

Oh YUM! That combines just about everything I LOVE to eat in the whole wide WORLD! Definitely trying this one!!

At 1:48 PM, Blogger BooksPlease said...

Looks good! Are green onions what we call "spring onions" - slim, green shoots with small white bulbs?

At 4:13 PM, Blogger Les said...

Heather - I'm not a big fan of scallops, but my husband loves 'em. I like a bite or two, but I LOVE shrimp. This was even yummy reheated the next day for lunch. :)

Booksplease - Yep, I think the green onions are the same as your spring onions.

At 5:57 PM, Anonymous Kristen said...

Oh this looks fantastic, Les!

At 4:14 PM, Blogger Les said...

Kristen - I'm ready to make it again! What does that tell you? ;)


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