Snappy Seafood Pasta
- 2 tbsps Olio D'Natalia
- 2 tbsps unsalted butter
- 1 lb scallops
- 1 lb shrimp (peeled & devained)
- 5 cloves of garlic
- 1 cup Fritz Chardonnay or Sauvignon Blanc
- 28 oz can of high quality diced tomatoes
- 1/4 tsp crushed red pepper
- several (10-12) fresh basil leaves, torn
- 1 lb favorite pasta
- 1/4 cup heavy cream
Preheat your oven to 350
Bring a large pot of water to a boil for your pasta.
Cook the pasta for only half the cooking time. The pasta will be firm. This is FINE!
Heat the oil and butter in a large skillet over medium-high (closer to high) heat. Sear the scallops for only about 45 seconds per side. Do not over cook the scallops. Remove them from the pan onto a plate and set aside.
Now add the shrimp to this same pan and do the same; cook them for only 45 seconds per side and set aside.
Now, you may want to add a little more Olio to your pan. Cook the garlic for about 30 seconds. Add the salt, pepper, and crushed red pepper. Then, pour in the wine. Let the wine cook for a minute or two. Pour in the tomotoes (with juices). Lower the heat to medium and let it simmer for about 12-15 minutes.
While tomato sauce is simmering, get out your favorite baking dish.
Tear off 2 large sheets of heavy duty aluminum foil; you want to line the baking dish with these, overlapping in opposite directions. You want enough hanging over the sides so they can cover the pasta, seafood and sauce. Take a minute to press the foil into the pan, up against the sides.
Pour the partially cooked pasta into the pan. Then add the entire pan of tomato sauce over the pasta. Then add the seafood. Using my hands, I carefully mix everything together. Then take the foil and bring them together over the pasta and tightly roll them together to seal.
Place this in your oven for 15 minutes.
While it is in the oven, warm up the cream... I add the torn basil to the warm cream.
When you remove the pasta from the oven, open the foil and pour the basil infused cream all over the pasta and toss gently to completely coat.