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Monterey Seafood Pasta

Monterey Seafood Pasta

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Cook
  • Cuisine: American

Ingredients

Scale
  • 5 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1 pound shrimp, peeled and deveined
  • 1 pound scallops, cut in half if large
  • Salt and pepper to taste
  • 3 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • 1 cup white wine
  • 1 tablespoon brandy
  • 3 cups diced tomatoes
  • 1 teaspoon sriracha sauce
  • 1/4 cup heavy cream
  • 1 pound pasta
  • Chopped fresh parsley and grated Parmesan cheese for garnish.

Instructions

  1. Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
  2. Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
  3. Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.

Keywords: pasta, shrimp, scallops, mushrooms, parmesan cheese,