Rosé sauce with Shrimp & Scallops
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20 min
Total Time 45 minutes
4 large scallops, breaded in flour, salt & pepper
1/2 lb shrimp, shelled
1 1/2 tablespoon of tomato paste and 1/2 cup white wine, mixed
1/3 cup olive oil
2 garlic cloves, minced
salt & pepper
8 spears of asparagus, cut in 1/2 inch pieces
1/2 cup mushrooms, sliced
1/4 cup fresh tarragon
1 cup fresh spinach, chopped
1 cup cooking cream 15%
1 lb fettucini or linguini
1/2 teaspoon hot pepper sauce
2 tablespoon butter
2 tablespoon olive oil
1. Prepare all the items before starting
2. Steam the asparagus for 5 minutes, set aside.
3. Fry the mushrooms until golden, set asiude
2. Put the olive oil and garlic in a sauce pan, turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold, about 2 minutes. Pour the tomato wine mixture all at once and cook for 10 minutes, stirring from time to time.
3. Cook the pasta once there is about 5 minutes left in the above instructions.
4. Add the shrimp to the tomato sauce and cook for 2 minutes, turning the shrimps a few times to cook evenly.
5. Fry the scallops in a seperate pan with the butter & oil.
5. Add the asparagus, mushrooms, tarragon and spinach and cream to the shrimp mixture, cook for about 2 minutes, until the cream tickens.
6. Serve over pasta.
