September 01, 2016
What could be better for dinner tonight than Shrimp, Scallops, Mussels, Pasta, Cream, and Parmesan Cheese? Nothing!!! I created this dish on the fly one night when I invited a couple friends over for supper last week. Since it was spur-of-the-moment, I had to use things I naturally had in my pantry, fridge, and freezer…I didn’t even have to go to the store.
This pasta dinner was a real hit and I wanted to share it with you so you can share it with your friends and family as well. Remember what Epicurus said: “Look for someone to eat and drink with before looking for something to eat and drink.”
CREAMY PARMESAN SHRIMP & SCALLOP PASTA
- 12 peeled and deveined 16/20 shrimp
- 4 cups thawed Publix brand Patagonian Scallops (small bay scallops)
- 20 mussels, cleaned and beard removed (keep refrigerated until ready for use)
- 1 pound thick spaghetti (feel free to use any pasta you desire, penne will work great too)
- 4 tablespoons butter
- 2 tablespoon extra-virgin olive oil (EVOO)
- 4 tablespoons shaved garlic (very thin sliced garlic)
- ½ teaspoon red pepper flakes
- ½ cup white wine1 teaspoon salt
- 1 cup cream
- 1 cup sliced grape tomatoes
- 4 tablespoons grated parmesan cheese
- 2 tablespoon soft butter
- 2 tablespoon chopped parsley
In a skillet heated on medium high heat, add butter and EVOO, once butter is melted add garlic, wine, red pepper flakes and salt, bring to a boil stirring throughout with a wooden spoon, add cream and salt. Add shrimp and scallops, once seafood is cooked add pasta and tomatoes, and cook for 1 minute stirring constantly, take off heat and toss with 2 tablespoons parmesan cheese, soft butter, and chopped parsley – bowl, arrange mussels, served with grilled lemon, salad, and a slice of Pane Rustica’s French baguette with unsalted butter.
Feel free to add more salt, red pepper flakes, and parmesan cheese to taste.
Our mussel recipe is on our blog – type-in “mussels” into the search box on our blog
Cut 2 lemons in half, dip in sugar and place on hot skillet until browned