Pasta with Saffron Shrimp and Scallops (Mf)
| Yield: | 1 Servings |
| Categories: | Pasta, Seafood |
| 4 | tb | Butter |
| 4 | tb | Finely minced shallots |
| 1 | lg | Carrot, finely minced |
| 1 | Stalk celery, finely minced | |
| 1 | ts | Saffron, dissolved in |
| 1/2 | c | Dry white wine |
| 1/2 | c | Heavy cream |
| 1 | c | Fish stock or 1/4 cup clam juice, mixed with 3/4 cup chicken broth |
| 8 | oz | Peeled and deveined shrimp, 1 inch pieces |
| 8 | oz | Scallops, sliced horizontally, foot removed |
| 1 | lb | Tomatoes, seeded, finely diced |
| 1 | lb | Black fettucine |
| 1 | c | Thawed frozen petite peas, warmed in microwave oven |
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