Wednesday, April 13, 2011

Shrimp and Sea Scallop Orecchiette

After the walk back from the library through the chilling rain, I was crying out for something warming and reminiscent of sunshine. Shrimp always reminds me of hanging with my dad on the Outer Banks - heading up to Carawan's for fresh seafood to compliment veggies from his garden. Unless of course we caught mullet that day...but I'll save the fresh fish tacos recipe for when I'm down there making them with him!

So today it's shrimps with scallops, tossed with orecciette (oh-raykh-ee-eht-ay) and zucchini in a tomato parmesean sauce. Yum.


  1. Cook the orecchiette as you would any dry pasta - in a pot with plenty of well-salted water at a rolling boil, until al dente (done, but still firm and holding its texture). 
  2. Once done, drain the water, add tomato based sauce of your choosing (I had a Cabernet marinara on hand), along with peeled and de-veined shrimp and scallops (raw) and slices of zucchini or other green vegetable. 
  3. Cover and cook on medium until the shrimp are that pretty sunset color and opaque throughout. 
  4. Turn off the heat, Add freshly grated parmesean and basil (dry or fresh) to taste, and let the flavors blend and the dish cool for five minutes.
  5. Serve with a hearty bread and olive oil - and, as always, enjoy with friends if possible.


Bon App├ętit!

With Love,
Elizabeth

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