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Gregory Peck's Spaghettini With Seafood

Food.and.film's picture
Ingredients
  Olive oil 2 Tablespoon
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Garlic 2 Clove (10 gm), minced
  Shallots 4 , minced
  Tomatoes 6 Large, peeled and coarsely chopped
  Dry white wine 1⁄4 Cup (4 tbs)
  Green peppercorns 1 Teaspoon
  Medium shrimp 1 Pound, peeled and deveined
  Sea scallops 1 Pound, cut into equal-sized pieces
  Heavy cream 1 Tablespoon
  Capers 1 Tablespoon
  Spaghettini 1 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

In a large saute pan or skillet, melt the olive oil and butter over moderately high heat.
Add the garlic and shallots and cook until softened but not burned, about 3 minutes, stirring frequently.
Add the tomatoes, wine, peppercorns, salt, and ground 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 opaque and firm, about 15 minutes.
Stir in the cream, add the capers, and increase the heat to high.
Bring to a boil, then remove from the heat and keep warm.
Meanwhile, in a large pot of boiling, salted water, cook the spaghettini according to package directions.
Drain and turn out into a serving bowl.
Add the sauce, toss gently, and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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