Tuscan Shrimp and Scallop Pasta
We always have shrimp around and often scallops too, This sounded like a good idea. Of course, I had to fiddle with it.
Ingredients:
12 oz sea scallops
12 oz large shrimp, peeled and deveined
2 Tbs olive oil
1 Tbs minced garlic
8oz sliced mushrooms
1/2 cup white wine (Chenin Blanc – nothing fruity)
1 cup chicken or veggie broth
1 cup heavy o cream
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
3.4 cups shredded Parmesan cheese
1/2 tsp Italian seasoning
3 cups tightly packed fresh spinach
Salt Substitute and coarse ground pepper to taste
Directions:
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt substitute and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook scallops on each side for approximately 2-½ minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary. Cook shrimp for about 1-½ minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add wine and mushrooms. Sauté mushrooms in wine garlic oil, until soft.
- Add broth, cream, sun-dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat, and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt substitute and pepper, to taste
- Return shrimp and scallops to skillet and serve topped with cream sauce.
serve over cooked pasta or rice