Gregory Peck's Spaghettini With Seafood
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/320/Gregory-Pecks-Spaghettini-Wit96548.shtml
Recipe ID: 67421
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