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Shrimp And Scallop Capellini
| Ingredients | |||
| 1 | tablespoon | olive oil, virgin | |
| 4 | each | garlic, cloves, minced | |
| 1 | pound | shrimp, raw | |
| 1/2 | pound | scallops, cut in half | |
| 1/2 | teaspoon | oregano | |
| 1/2 | teaspoon | thyme | |
| 19 | oz | tomatoes, can, diced | |
| 1/2 | cup | heavy cream | |
| 1 | parsley, fresh, chopped | ||
| 1 | parmesan cheese, fresh, grated | ||
Directions: | |||
| In a large skillet heat olive oil and genlty saute finely minced garlic and onion for about 5 minutes until soft and golden. Add seasonings and saute another 2-3 minutes. 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. Add tomato liquid to the pan with the onions and bring to a boi; reduce heat and simmer for 10 minutes to thicken. Add shrimp and scallops to the tomato sauce, cover and let cook 3-4 minutes. Stir in heavy cream, increase heat slightly and simmer another couple of minutes. Serve over capellini sprinkled with parsley and parmesan cheese. | |||
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