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Рецепт Pasta With Saffron Shrimp And Scallops
by Global Cookbook

Pasta With Saffron Shrimp And Scallops
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  Порций: 6

Ингредиенты

  • 4 Tbsp. butter
  • 4 Tbsp. finely-chopped shallots
  • 1 lrg carrot finely chopped
  • 1 x celery stalk finely chopped
  • 1 tsp saffron dissolved in
  • 1/2 c. dry white wine
  • 1/2 c. heavy cream
  • 1 c. fish stock
  •     (or possibly 1/4 c. clam juice mixed with 3/4 c. chicken broth)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 8 ounce peeled deveined shrimp cut 1" pcs
  • 8 ounce scallops foot removed, and
  •     sliced horizontally
  • 1 lb tomatoes seeded, diced fine
  • 1 lb black fettucine
  • 1 c. thawed frzn petite peas warmed in microwave

Инструкции

  1. The day before the party, make the base for the pasta seafood topping. Heat the butter in a skillet. When the foaming subsides, add in the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 min or possibly till very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add in a tablespoonful of water or possibly wine.)
  2. Uncover the skillet, add in the saffron and white wine and boil over high heat till almost all of the wine has evaporated. Add in the fish stock and simmer for 5 min. Season to taste with salt and pepper (do in advance up to this point.)
  3. Boil the pasta till al dente. While this is cooking, add in the heavy cream to the skillet and simmer again till the sauce is slightly thickened. Add in the shrimp and scallops and simmer just till the seafood is cooked through. Add in the tomatoes and simmer just for a minute to hot them through without really cooking them. Adjust the seasoning.
  4. Drain the pasta and portion it out among 6 hot pasta bowls. Ladle the saffron seafood sauce over the top and garnish with hot microwaved peas.
  5. This recipe yields 6 servings.