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Ingredientes
- 1 Tbsp. Virgin extra virgin olive oil
- 4 x Cloves garlic, chopped
- 1 lb Shrimp, raw
- 1/2 lb Sea scallops, cut in half
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 can (19 ounce) diced tomatoes
- 1/2 c. Heavy cream
- Â Â Fresh parsley, minced
- Â Â Fresh parmesan cheese, grated
Direcciones
- 1. In a large skillet heat extra virgin olive oil and genlty saute/fry fiinely chopped garlic and onion for about 5 min till soft and golden brown.
- 2. Add in seasonings and saute/fry another 2-3 min.
- 3. Strain canned tomatoes through a sieve reserving liquid and discarding any tomato pcs. You could also puree the tomatoes in a blender or possibly food processor.
- 4. Add in tomato liquid to the pan with the onions and bring to a boi; reduce heat and simmer for 10 min to thicken.
- 5. Add in shrimp and scallops to the tomato sauce, cover and let cook 3-4 min.
- 6. Stir in heavy cream, increase heat slightly and simmer another couple of min.
- 7. Serve over capellini sprinkled with parsley and parmesan cheese.
- NOTES : If you prefer a creamier sauce you can increase the amount of cream used to 1 c., and use a cornstarch paste to thicken. Clams or possibly mussels are also excellent additions to this dish. Pick you favourite and have fun.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 101 | 38% |
| Total Fat 11.42g | 14% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 333mg | 14% |
| Potassium 508mg | 15% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.18g | 1% |
| Protein 33.42g | 53% |
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