Seafood With Torn Pasta and Curry Cream
- Ready In:
- 1hr 20mins
- Ingredients:
- 29
- Serves:
-
4
ingredients
-
Seafood Pasta
- 8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline
- 12 jumbo gulf shrimp, peeled and deveined with tails left on
- extra virgin olive oil
- 3⁄4 cup red onion, fine julienne
- 1 cup sugar snap pea, fine julienne
- kosher salt, to taste
- fresh ground black pepper
- 4 cups curry cream, one batch (see recipe below)
- 1 lb fresh pasta, cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons)
- 2 cups fresh Baby Spinach
- 1⁄2 cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone)
-
Curry Cream (makes about 1 quart)
- 2 tablespoons salted butter
- 3 tablespoons light olive oil
- 3 cups yellow onions, minced
- 4 tablespoons ginger, minced
- 3 tablespoons garlic, minced
- 2 tablespoons jalapenos, minced (or to taste)
- 2 teaspoons hot curry powder
- 2 teaspoons sweet curry powder
- 1 teaspoon coriander
- 2 teaspoons turmeric
- 1 pinch cayenne
- 1 tablespoon kosher salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1 quart heavy whipping cream
- 1 teaspoon chili sauce, to taste (Sriracha)
- 2 teaspoons lime juice (to taste)
- 1 tablespoon brown sugar (to taste)
- heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated
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.
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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.
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