12 raw tiger shrimp
12 raw shrimp
4.5 oz freshwater shrimp
(I only use 1 kind of shrimp instead of 3)
1 lb. fillet of sea bream (any white fish will work, I use tilapia)
12 scallops, shelled
(I use whatever seafood we have in the freezer.)
4 tbsp butter
Juice of 1 lemon
Pinch of saffron powder or threads
4 cups vegetable stock
5/8 cup vinegar
1 lb. dried farfalle
1 tbsp. olive oil
5/8 cup white wine
1 tsp. ground black pepper
5/8 cup heavy cream
Salt and pepper
1. Peal and devein all of the shrimp. Thinly slice the fish. Melt the butter in a pan, add the fish, scallops, and shrimp, and cook for 1-2 minutes (or until fish is cooked)
2. Season with black pepper. Add the lemon juice. Very carefully add the saffron powder or a few strands of saffron to the cooking juices, not to the seafood and stir all together.
3. Remove the seafood from the pan, set aside and keep warm. Retain the juices.
4. Return the pan to the heat and add the vegetable stock. Bring to a boil and reduce by one-third. Add the vinegar and cook for 4 minutes, until reduced.
5. Bring a pan of salted water to a boil. Add the farfalle and olive oil and cook until tender, but still firm to the bite. Drain and transfer to a warm plate and top with the seafood.
6. Add the wine and pepper to the pan and reduce the sauce for 6 minutes. Add the cream and simmer for 2 minutes. Pour the sauce over the seafood and pasta and serve. (I just dump the pasta, seafood and sauce into a bowl and stir together and serve that way.)