Monday, April 9, 2012

Seafood Pasta

Mommasita and Pinkie left this morning. We had a blast with them!! Some of the highlights are below, but the event I didn't get photos of was the Cirque du Soleil Iris show at the Kodak Theater. I have seen 4 Cirque shows now and this was by far my favorite. I can't wait to see it again!

Saturday we spent the day in Laguna Beach. We had lunch at The Montage Resort.

 This cheese plate made me soooo happy! I also stole some incredible cheese rolls that they brought to the table and put them in my purse for later, haha!

It was really bright that day! 
 I love Laguna!
 Enjoying the view.

 This was amusing. 
 The Montage was so beautiful! I hope we get to go back and stay sometime. I mean look at this view!
 The pool at the resort.
More pics of the weekend to come.

I have gotten back on a Pioneer Woman kick after receiving her new cookbook from my mom. I love her style of cooking. I would make almost every recipe in that book! I guess that means you will be seeing more of her recipes on here.

Pioneer Woman's Seafood Pasta
2 Tbsp butter
2 Tbsp olive oil
1/2 pound shrimp, peeled
1/2 pound scallops, I would have liked the bigger ones but Vons didn't have them
1 28oz can whole tomatoes, I use San Marzano Style
5 cloves of garlic
3/4 cups white wine
salt and pepper
1/4 tsp red pepper flakes
1/4 cup heavy cream
12 basil leaves
1/2 pound pasta, I used this curly pretty one!
Preheat the oven on 350.
Garlic was hiding in the first photo. You want to mince this garlic.
Melt butter and oil in a cast iron skillet.
Cook pasta until almost done, you want it to still have a bite since I will finish cooking in the oven.
Dry scallops on a paper towel.
Add scallops to hot skillet, cook for about 2 minutes on each side. You want them to be slightly under cooked because they will finish cooking in the oven later. Remove and set aside.
Add shrimp to the pan. Once they start to pink, turn and wait until they start to pink, then remove. Again you want them to be under cooked.

Add a little more oil to the pan. Add minced garlic.
Cook garlic for 30 seconds, then add wine to pan. Cook for about 2 minutes.
Add tomatoes and juice to pan.
Add salt, pepper and red pepper flakes. Simmer the sauce for 10-15 minutes.
Place 2 long pieces of foil in a baking dish crossing each other.
Add pasta to dish.
Cover with sauce.
Top with seafood.
Close up the package real tight. Bake for 15 minutes.
Remove and open up the package.
Drizzle the cream on top of the pasta.
Sooo yum!
Tear basil and sprinkle on top of pasta.
This is so delicious! I can't wait to make it again with the larger scallops.

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