Restaurant Recipes
Goatfeathers Hurricane Pasta
Yield: 2 servings
Ingredients
- 8 ounces tri-colored rotini pasta
- 6 medium shrimp
- 6 medium scallops
- 3 ounces red bell pepper, finely julienned
- 8 ounces white wine
- 4 ounces tomato, seeded and chopped
- 2 cups heavy cream, reduced in half
- 1 tablespoon chopped garlic
- 1/2 white onion or 1 shallot, finely chopped
- 1 cup Parmesan cheese
- 2 cups chicken broth
- 2 balls fresh mozzarella cheese
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil.
- Drop rotini pasta into boiling water and cook al dente (approximately 10 minutes).
- While pasta is cooking, in a sauté pan, heat a vegetable/oil (80/20 blend, if available), and when it begins to smoke lightly, toss in shrimp, scallops, red and yellow bell peppers. (Hint: This will work best if you use a nonstick pan.)
- Once this is partially cooked, deglaze shrimp, scallops, red and yellow peppers with the white wine.
- Let cook 4 to 5 minutes over low heat, then add the 4 ounces seeded and diced tomato. Sauté white onion and chopped garlic until opaque.
- Add 2 cups chicken broth. Let chicken broth reduce by one-third, then add 1/2 cup Parmesan.
- Cook and stir 5 minutes. Add salt and pepper to taste. Toss rotini pasta in mixture.
- For an au gratin color, place two balls of fresh mozzarella cheese (thinly sliced) across top of pasta. Place in oven on broil.
- Serve immediately.
Attribution
Posted by GayleL at Recipe Goldmine 7/17/01 5:12:15 pm.
Source: The Birmingham News