On Tuesday, we celebrate Ry's dad's birthday and in a continued effort to broaden their horizons in the food world, Ry decided we would make something with shrimp and scallops. When he asked me for some recipe ideas, I immediately knew we would have to make a traditional Italian dish, frutti di mare!
I referred to a few different recipes and then kind of winged it from there and I think the final product turned out really well. The best part was that Ry's dad and step mom gave it two thumbs up! If you are a fan of seafood and you are looking for a tasty dish for dinner, definitely give this one a try...
Frutti di Mare (adapted from various recipes)
4 garlic cloves, minced
1 medium shallot, thinly sliced
1/2 C fresh basil, chopped
1/4 stick butter (or olive oil)
3/4 C dry white wine
1 medium red pepper, chopped
1 carton mushrooms (portabello or white), sliced
1 can crushed tomato
1 C parmesan cheese, shredded
1/2 to 1lb shrimp, peeled and deveined
1/2 lb scallops (if you have larger scallops, quarter them)
1 box of linguine (or your fave pasta)
1. Place water on to boil for your pasta. Be sure to salt the water! If your pasta finishes cooking before the veggies and seafood, lightly coat with olive oil and set aside.
2. Melt butter in large skillet and then add your garlic, shallots, and mushrooms. Cook until the mushrooms and onions are slightly softened and then add red pepper.
3. Add white wine to the veggies and let cook for about 5 minutes. Once liquid has been cooked down a bit and peppers are tender, add shrimp to the veggie mixture. Cook for about 5 minutes and then add scallops. Continue to cook until the shrimp are pink and begin to curl.
4. Add can of crushed tomatoes, stirring it in slowly. Add chopped basil. Cover skillet with lid and let the mixture simmer for about 3-5 minutes, stirring occassionally. Season with salt and pepper.
5. Add pasta into the the skillet and gently toss until the pasta is well coated with the tomato sauce. (You can also serve the pasta & sauce seperately if people want to spoon on the sauce mixture!)
Garnish with parmesan and serve with tasty bread or a salad (we had ciabatta bread from Breadsmith!)