This was a Friday night invention after a long and particularly rough week at work. I was in much need of some culinary love and what's better comfort food than pasta? Living in Nova Scotia, most of us also have a passion for seafood, only matched in its depth by our disappointment when it is prepared incorrectly. For anyone new to cooking seafood, don't fuss, it's easy. Just don't overcook it. And never use unsalted butter, I don't care what the recipe says. Seafood comes from the ocean. Seawater is salty. 'Nuff said. Don't dishonour the memory of these tasty creatures by serving them underseasoned, or I promise you they will be turning over in their graves. If they had them. You get my point. As for the mushrooms, take your time sauteing them so they brown up nicely, and don't overcrowd the skillet when doing so. When it comes to the tomatoes, if you are short on time feel free to use canned, it will still be tasty. Enjoy! —waterbabyandrea
extra virgin olive oil
shallots mined, or 2 tsp minced red onion
cloves of garlic, minced or crushed.
jumbo shrimp, peeled and deveined
mushrooms, sliced thickly
freshly ground black pepper
freshly grated parmesan
fresh basil, chopped
In This Recipe
Heat olive oil in a skillet over medium heat. Add garlic and shallots, and cook stirring for one minute.
Add the shrimp and scallops, and season with salt and pepper to taste. Sea salt remember, respect the creatures of the sea! (just before you chow down on them.) Cook until shrimp are pink, and scallops are lightly browned on both sides, about 2 to 3 minutes. Remove from pan and set aside.
Melt butter in skillet, and turn the heat up just a titch. Yes, I said titch. Add the mushrooms, seasoning with salt and pepper, and saute until nicely browned and all the liquid has evaporated from the pan. Remove and set aside.
Add tomatoes and wine to the skillet, and bring to boil. Reduce heat and simmer for about 5 minutes.
Add cream to sauce, and continue to simmer for another few minutes until slightly thickened. Taste and adjust seasoning.
Add the seafood and mushrooms to the cream sauce and combine until heated through.
While preparing the sauce, cook linguine in a large pot of salted water until al dente, then drain, but do not rinse. Add to the sauce and seafood, and toss to combine.
While the sauce and pasta are cooking, chiffonade the basil, and grate the parmesan cheese. Sprinkle on top of the pasta and enjoy.