Delicious Seafood Pappardelle
Tuesday, August 27, 2019
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Seafood Pappardelle . . Scallops, shrimp and additional. unimaginable food food in a very spicy tomato-cream sauce. simple to create and delicious, you don’t need to pass this one up!
Over the past 2 years, I’ve browse plenty of cookbooks, seared from most of them and so place them away as a result of another new one has arrived. on the other hand simple gourmand fell into my hands. I’ve been change of state from this reference for the last three months and that i don’t see any signs of stopping, unless I end change of state each single instruction in here.
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| Delicious Seafood Pappardelle |
If you haven’t detected of simple gourmand, this lovely reference was written and photographed by Stephanie autoimmune disorder, author of the victory journal, i'm a Food journal. I’m not aiming to write a lot of here as a result of I’ve already written a review for The Kitchn. So, head on over and luxuriate in.
If you're searching for nice, delicious easy recipes and might solely get one reference this year, get simple gourmand. You won’t be discomfited. as a result of this reference is thus impressive, I’m sharing (with permission from Stephanie and her publisher) one in every of my favorite food food recipes from the book, her surprisingly easy and delicious food Pappardelle AND giving one lucky reader the prospect to win this gem of a reference. merely answer the question beneath the instruction card down within the comments section below. This giveaway are going to be open for one week.
INGREDIENTS:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 lb. scallops
- 1 lb. shrimp peeled and deveined
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups tomato sauce store bought is fine
- 1/4 cup heavy cream
- 8 oz. pappardelle pasta or any long thick pasta
- chopped flat-leaf parsley to serve
INSTRUCTIONS:
- In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside. You will cook the seafood longer later.
- Turn the heat to medium and add the garlic and pepper flakes. Cook until soft, but not brown. Add in the tomato sauce and heavy cream. Return the scallops and shrimp to the pan and simmer gently for about 7 to 8 minutes. Be careful not to overcook the shrimp.
- While the sauce is simmering, using a separate pot, cook the pappardelle pasta according to the package instructions. Drain and toss the pasta with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.