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Shrimp and Scallop Pasta Recipe

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This recipe for Shrimp and Scallop Pasta, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cassie Witherspoon
Added: Sunday, July 1, 2007


12 ounce Angel Hair pasta, 1 cup whipping cream, 1/4 cup
butter, 1 cup freshly grated Parmesan cheese, 1/2 tsp salt, 1/4
tsp white pepper, 8 large deveined peeled shrimp, 8 medium
scallops, 1 tbsp olive oil, pinch nutmeg, fresh basil

Cook pasta for 3-4 minutes in a large pot of boiling, salted
water, or until tender but firm. Drain well.
Meanwhile, in a large saucepan, add olive oil, shrimp and
scallops. Cover and cook for 5 minutes or until scallops are
opaque, and shrimp are pink. When cooked, place on a side
dish. In same saucepan, bring cream and butter just to a boil.
Reduce heat and stir in Parmesan, salt, pepper, and nutmeg.
Add scallops and shrimp. Toss with pasta and garnish with
fresh basil.




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