Seafood With Torn Pasta and Curry Cream

"This is a delicious, all be it a bit time-consuming, favorite recipe of ours from my "Eve" cookbook. Eve Aronoff used to have a wonderful restaurant called "Eve" in Ann Arbor. I've loved everything made in this cookbook so far. This one is company-worthy in DH's and my opinion and we have both served this and been served this at dinner parties. We can't find the type of scallops she specifies and it has not been a problem. I take the tails off the shrimp for ease of eating."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
29
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • For the Cream:

  • Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
  • Season with spices and salt and pepper.
  • Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
  • Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
  • Adjust seasonings generously to taste.
  • For the Seafood Pasta:

  • Season shrimp and scallops with kosher salt and freshly ground pepper and set aside.
  • Heat oil in a large saute pan and saute shrimp and scallops over medium-high heat until just cooked through, being careful not to overcrowd pan or seafood will not be able to carmelize properly, and set aside.
  • While seafood is cooking, in separate saute pan, heat olive oil and saute onions for 1-2 minutes; add sugar snap peas, toss and cook very briefly, about 30 seconds. Season with kosher salt and freshly ground black pepper.
  • Add Curry Cream and bring to a simmer and adjust seasoning generously to taste.
  • Add pasta to Curry Cream and toss until evenly coated--adjust seasonings to taste.
  • To serve, make a small ruffle of baby spinach around perimeter of each bowl, mound pasta in the center, and top with shredded Reggiano and sauteed shrimp and scallops.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="http://s341.photobucket.com/albums/o388/courjen/?action=view¤t=PipChloe_web.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/PipChloe_web.jpg" border="0" alt="Pip and Chloe"></a> <a href="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" border="0" alt="Giselle"></a> I've participated in the following events: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt= "Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src=http://home.insightbb.com/~webdesign5/Logo1a.jpeg>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes