3 quarts water
4 tablespoons olive oil
3/4 pound medium shrimp (16-20 count), shelled deveined
3/4 pound sea scallops, cut in half horizontally
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1/2 onion, chopped
1 red or yellow bell pepper (or half of each), cut into medium dice
3/4 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Tomato Sauce (see page 222)
3/4 cup Shrimp Stock (see page 224) or clam juice
1/3 cup whipping cream
1/2 cup frozen peas, thawed
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 pound pasta - gnocchi or penne, rigatoni, ziti or tortiglioni
Serves 4 To 6
Bring the water to a boil in a large pot. Heat 2 tablespoons of the olive oil in a large saute pan set on hgih heat until sizzling, about 2 minutes. Add the shrimp and scallops and cook until the shrimp starts to turn pink and the scallops lightly brown on the edges, about 1-2 minutes. Remove to a dish and set aside.
Add the remaining olive oil to the same pan and cook the garlic, red pepper flakes, onion and bell pepper on high heat, until the garlic begins to brown, about 2-3 minutes. Stir in the curry powder, salt and pepper and cook for 1 minute. Pour in the brandy and boil until reduced by half, about 1-2 minutes. Stir in the tomato sauce, shrimp stock or clam juice, cream, peas and basil and bring to a boil. Reduce the heat to simmer and cook for 5 minutes.
While the sauce is simmering, cook the gnocchi or pasta in the boiling water according to package directions. Drain well and return to the pot. Return the shrimp and scallops to the sauce to reheat. Pour the sauce over the gnocchi and stir gently until well coated. If using pasta, cook over medium heat for 3 minutes, stirring constantly. Serve immediately.
Wine Suggestion - Chardonnay
©2013 Nick Stellino Productions