Whenever son Matt comes into town we make seafood pasta because it's one of his favorite meals. He likes it creamy.... we like it tomatoey. Last night we compromised and made one with tomato and cream (well actually half and half). We all decided that this was one of the better ones. —inpatskitchen
about 6 servings
5 to 6
cloves minced garlic
roma tomatoes which have been peeled, seeded and diced
dry white wine
instant flour (Wondra)
clam juice or shrimp stock or a combination
half and half ( or light cream)
1 1/2 pounds peeled and deveined shrimp (I used 31-40 size)
1 1/2 pounds sea scallops, cut in half horizontally if extremely large
minced fresh herbs (basil, oregano and parsley)
In a soup pot or Dutch oven, melt the butter and oil, add the onion and garlic and saute until the mixture softens and becomes very fragrant.
Add the salt, pepper and diced tomatoes. Whisk in the instant flour a tablespoon at a time while on the heat. Add the wine and then simmer for 4 to 5 minutes.
Add the clam juice(or combination of juice and shrimp stock), bring up to a simmer and simmer for about 15 minutes.
While the mixture is simmering, cook your pasta per package instructions.
After the tomato mixture simmers, stir in the cream and add the shrimp and scallops. Bring up to a simmer again and then simmer for about 2 or 3 minutes until the seafood is just cooked. Stir in the fresh herbs and serve the sauce over the cooked pasta, garnished with the parmesan if desired.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!