Elisha Cuthbert's Seafood Angel Hair Pasta
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Recipe Information
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| Name: |
Elisha Cuthbert's Seafood Angel Hair Pasta |
| Submitter: |
ladygorb |
| Category: |
Seafood |
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| Submitted: |
28 Apr 2006 |
| Updated: |
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| Views: |
274 |
| Rating: |
This recipe is unrated. |
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Description:
Celebrity recipe - Elisha Cuthbert - Actress, Producer |
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Recipe Ingredients
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- Prep Time: About 30 minutes
- Makes: 5-6 Servings
- Ingredients:
- 2 tbsp olive oil
- 2 onions, chopped
- 3 to 4 cloves garlic, minced
- 3 cups (about 8 oz/250 g)
- cremini or white mushrooms, sliced
- 1 red pepper, cut in strips
- 1/3 cup fresh basil, chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 1 lb sea scallops, halved
- 1 lb large shrimp, peeled and deveined
- 1 cup 18 or 35 per cent cream
- 1 lb capellini (angel hair) pasta
- salt and pepper
- Parmesan cheese
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Recipe Instructions
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Preparation:
1. In a skillet, heat oil and butter. Add onion and garlic; cook over medium heat, stirring often until tender.
Add mushrooms, red pepper and basil; cook until mushrooms are tender.
Add wine and chicken stock; cook about 3 minutes, stirring often.
Add scallops and shrimp; cook, stirring constantly until shrimp are just pink and scallops are opaque.
Add cream and heat until sauce bubbles.
Do not overcook! Season to taste with salt and pepper; set aside.
2. Cook capellini pasta in boiling salted water, according to package directions, about 3 minutes or until tender but firm.
Drain well and toss with shrimp and scallop sauce.
Serve immediately.
Sprinkle with Parmesan cheese.
Note:
This divine pasta can be made even more colorful with the addition of about 2 cups (500 mL) of chopped spinach or asparagus, added with the mushrooms and red pepper strips.
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