Gregory Peck's Spaghettini With Seafood Recipe

ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
4 shallots, minced
6 large tomatoes, peel, coarsely chopped
1/4 cup dry white wine
1 teaspoon green peppercorns
salt and fresh ground pepper
1 pound medium shrimp, peeled, deveined
1 pound scallops, small pieces
1 tablespoon heavy cream
1 tablespoon capers
1 pound spaghettini pasta

directions

In large skillet, melt the butter with olive oil over moderately high heat. Add garlic and shallots and cook until softened but not burned, about 3 minutes.

Add the tomatoes, wine, peppercorns, salt and pepper. Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes.

Add the shrimp and scallops. Reduce the heat to moderately low and simmer until the seafood is firm and opaque, about 15 minutes.

Stir in the cream, add the capers and increase to high heat. Bring to a boil. Remove from heat and keep warm.

Meanwhile, in large pot of boiling, salted water, cook spaghettini according to package directions. Drain and turn into serving bowl.

Add the sauce; toss gently. Serve at once.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
July 9, 2020

Love this recipe. Have been making it for years. Quick and easy and can use canned tomatoes if necessary. Yummy!

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