SEAFOOD PASTA |
| Name: |
FELICIA Ritz |
| Base: |
Eglin |
| Recipe: |
SEAFOOD PASTA
1/2 CUP ONION - CHOPPED
1/2 GREEN AND 1/2 RED PEPPER - CHOPPED
5 GARLIC CLOVES - MINCED
24 ROMA TOMATOES - CHOPPED
1/2 CUP WHITE COOKING WINE
1 TEASPOON EACH: BASIL AND OREGANO
1/2 TEASPOON SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON FRESH GROUND PEPPER
1/2 TEASPOON CHILI PEPPER
1 POUND SCALLOPS OR SHRIMPS (OR 1/2 POUND EACH)
2 T OLIVE OIL
SAUTE ONION, AND PEPPERS, THEN GARLICS
ADD ROMAS, COOKING WINE, SUGAR, S AND P AND SPICES
COOK FOR TWENTY MINUTES (UNTIL PEPPERS BREAK UP) ADD A LITTLE MORE WINE IF LIQUID IS THICK
ADD SCALLOPS AND SHRIMP AND HEAT JUST UNTIL SHRIMP TURN ORANGE (ABOUT 4 MINUTES)
SERVE OVER PENNE OR ANY PASTA, WITH FRESH GRATED PARMESAN CHEESE
THIS RECIPE CAN BE VARIED: FOR INSTANCE, IF YOU ONLY HAVE IMITATION CRAB, IT WILL WORK -- OR ANY LEFTOVER MEAT MAY BE PUT IN AT THE LAST MINUTE, RATHER THAN THE SEAFOOD. IF YOU LIKE MUSHROOMS, CHOP THEM UP AND PUT SOME IN WHEN YOU PUT IN THE SEAFOOD.
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