MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Scallop Pasta
Categories: Seafood, Mushrooms, Herbs, Chilies, Pasta
Yield: 2 servings

8 Uncooked (U-20) shrimp;
- peeled, deveined
6 Sea scallops
1/2 ts Seafood seasoning
3 tb Unsalted butter; divided
1 1/2 c Small fresh mushrooms;
- halved
1/2 c Peas; thawed
1/4 c Fine chopped shallots
1/3 c White wine or chicken broth
4 oz Uncooked angel hair pasta
1/4 c + 1 tb chopped fresh
- parsley; divided
2 lg Garlic cloves; minced
1/2 ts Crushed red pepper flakes
1/4 ts Salt
2 tb Grapeseed oil

Pat shrimp and scallops dry; sprinkle with seafood
seasoning.

In a small skillet, melt 1 tablespoon butter over medium
heat. Cook and stir mushrooms about 3 minutes. Add peas;
cook until vegetables are tender, about 3-4 minutes.
Remove. Add shallots and 1 tablespoon butter; cook and
stir until starting to soften, 1-2 minutes. Stir in
wine; reduce heat to medium-low and simmer, uncovered,
until ready to serve.

Meanwhile, in a large saucepan, cook pasta according to
package directions; drain, reserving 1/2 cup pasta
water. Return pasta to pan. Over low heat, stir in 1/4
cup parsley, garlic, pepper flakes, salt, mushroom
mixture and remaining butter, adding enough reserved
pasta water to moisten.

In a large skillet, heat oil over medium-high heat. Add
scallops and shrimp; sear until scallops are golden
brown and firm and shrimp turn pink, about 2-3 minutes
on each side. Combine with pasta and sauce; sprinkle
with remaining parsley.

George Levinthal, Goleta, California

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Despite the hippy vibe, this stuff is very tasty.
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