Suggested Wine: Pinot Grigio or Soave Bolla
Serves: 4
Prep.Time: 45 minutes
1/2 cup Butter -- softened
1 pound fresh jumbo Shrimp -- peeled and deveined
1/2 pound Sea Scallops -- halved
4 cloves Garlic -- minced
2 tablespoons chopped fresh Parsley
1/2 teaspoon Salt
2 cups Half and half
4 ounces Mozzeralla Cheese -- diced
1/8 teaspoon Curry Powder
1/8 teaspoon coarse-ground Black Pepper
8 ounces Capellini Pasta (Angel Hair)
1 1/2 cups grated fresh Parmesan Cheese
Melt butter in a large skillet until very hot, but not burning. Cook shrimp, scallops and garlic in butter over high heat 3-4 minutes, turning frequently until shrimp are pink and scallops are opaque. DO NOT BURN THE GARLIC. Add parsley, salt, cream, cheese, curry powder and pepper; cook and stir until slightly thickened 3-4 minutes.
Meanwhile, cook pasta according to package directions, al dente, and drain. Divide pasta between 4 warm plates; ladle sauce over the pasta; top with cheese and serve immediately.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved