Shrimp & Scallops Penne PastaMeris Resources2022-06-28T11:11:44-04:00

Shrimp & Scallops Penne Pasta

Presented by blue grillhouse

INGREDIENTS

3 U10 Shrimp, tail removed & deveined
3 U10 Scallops, cleaned
2 T pancetta, small diced
Salt and pepper to taste
2 T sliced garlic
2 T capers
2 oz. white wine
8 oz. heavy cream
1 T cold butter, cut in pieces
2 T Parmesan cheese, grated
Salt and pepper
1 lemon, juiced
8 oz. cooked penne pasta
1 T Italian parsley, roughly chopped
1/2 lemon, cut crosswise

DIRECTIONS

In a large sauté pan, render pancetta in its own fat. When the pancetta starts to color, add the shrimp and scallops, seasoning with salt and pepper. Add the garlic and capers. Then deglaze pan with white wine, add the heavy cream and reduce volume by one third. Mount with butter and Parmesan cheese, mixing until incorporated. Season to taste with salt and pepper. Finish with lemon juice, cooked pasta and parsley. Using a large dinner bowl, mound the cream pasta then finish with the shrimp and scallops on top, placing the lemon half in the center. Enjoy immediately. 

YIELDS 1 GENEROUS SERVING