- 2 tbls olive oil
- 3/4lb medium shrimp, peeled and cleaned
- 8oz bay scallops
- 1/2 cup chopped tomatoes
- 1/4 cup dry white wine
- 1 clove garlic, thinly sliced
- 4 leaves fresh basil, chopped
- 1/4 cup cream
- 2 tbls butter
- salt and pepper
- 1lb Fettuccini pasta cooked
Heat oil in a medium frying pan over medium-high heat. Add shrimp and scallops and sauté, stirring, just until shrimp begins to curl and turn pink, about 1minute. Add tomatoes, onions, and garlic, increase heat to high, then deglaze with white wine and reduce, cook until shrimp and scallops are just opaque through, add cream and butter let reduce about 1 to 2 minutes longer add fresh basil Serve over pasta.
Chef Franco Pisani
Paravicini’s Italian Bistro
2802 W Colorado Ave
Colorado Springs, CO 80904
(719) 471-8200
