Spicy Seafood Pasta
Submitted by mkarnis
Shrimp and bay scallops tossed with crispy bacon, shallots, and sun-dried tomato cream sauce over pasta. A rich, restaurant-worthy seafood dinner at home.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis is date night pasta without the reservation.
Crispy diced bacon sets the foundation, then shallots go soft and sweet in the rendered fat. Shrimp and bay scallops hit the hot pan next, picking up all that smoky flavor before getting smothered in a reduced cream sauce spiked with sun-dried tomato paste and chili powder.
Toss it over your favorite noodles and finish with a snowfall of freshly grated Parmesan. The sauce is rich, the seafood is tender, and every bite has that perfect balance of heat, smoke, and cream.
Chef Tips
- Don’t overcook the shellfish. Pull the shrimp and scallops when they’re just barely done; they’ll continue cooking in the hot cream sauce.
- Reduce the cream over high heat and keep stirring. You want it thick enough to coat the back of a spoon before you pull it off.
- Linguine or fettuccine work best here since the flat noodles catch more of that luscious sauce.
Ingredients
Directions
Boil sufficient water to cook the pasta.
Dice the bacon into ¼ inch squares and cook over medium-high heat or until cooked and slightly crispy.
Add shallots and sauté until clear.
Turn heat to high and add shrimp; turn.
Add scallops when both sides of shrimp are pink; stir-fry scallops and shrimp until mostly cooked, about three to five minutes.
During this time, add the red pepper.
Put pasta in boiling water (salted and oiled) and cover.
Add cream to shellfish-bacon mixture and keep cooking over high heat to reduce and thicken the sauce.
Add the sun-dried tomato paste and mix into the cream while the cream reduces.
When fairly thick (about the time that the noodles are done), remove from heat.
Drain noodles and place in warmed serving bowl; cover with sauce, toss well, and serve with grated parmesan cheese.
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