4 servings
Ingredients
12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounce bay scallops fresh or frozen
12 large prawns, peeled and deveined
1 fresh red chilli, deseeded and chopped
1 shallot, chopped
3 garlic cloves chopped
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup marinated jar artichoke hearts, drained and sliced
salt and pepper
directions
In a large saucepan for pasta, boil water and cook the pasta al dente, two minutes less than package directions.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Put in a bowl. Add the remaining butter, chili, shallots and garlic and sauté for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, article hearts and tomatoes. Boil 3 minutes. Add the scallops, reduce the heat to low and simmer for 1 minute.
Return the shrimp to the pan along with the cooked noodles. Mix gently and heat the mixture for 2 minutes. serve in pasta bowls along with crusty Italian bread.
Posted by Jovina Coughlin in Artichokes, Fish, Healthy Italian Cooking, Lemon, Pasta, Sauces, Scallops, Shrimp, Tomatoes
