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Shrimp and Scallop Pasta Recipe

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This recipe for Shrimp and Scallop Pasta is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounce) package dry fettuccine noodles (or fresh pasta)
2 tablespoons butter
1 tablespoon all purpose flour
2 tablespoons minced onion (optional)
1 pound medium shrimp - peeled and deveined
1 pound sea scallops (medium to small sized)
2 cups half and half cream
freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch (optional)
Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and cook for 1 minute.
Add flour and cook to make a rue.
Pour half and half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Add shrimp and scallops, stirring to combine, and cook 5 minutes more or until scallops and shrimp are cooked. Be careful not to over cook. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with Parmesan cheese, and serve.
Personal Notes:
Personal Notes:
Can add other kinds of fish or seafood. A few green peas or some 1 inch pieces of steamed asparagus are also nice.
If you want to make this a lighter dish you can use whole milk but it won't be as tasty. If you are using fresh pasta it only takes a few minutes to cook.

 

 

 

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