It has been a wonderful Lunar New Year 2015 for me! I ate so much over the long weekend and yet, I still have so much left over goodies in my freezer. Yeah! It's going to be my goal to clear them as soon as possible. With that in mind, I decided to whip up a mini seafood feast for Hubby and myself!
Looking at the recipe below, you would probably realised that no measurements were provided for the amount of shrimps and scallops used. This is simply because I just throw in all the shrimps and scallops I had left over from the reunion dinner. Just whack! If you are trying out this recipe, I guess you can just as much (or as little) seafood you like. I am such a big seafood fan so there is probably no such thing as too much seafood for me.
And for the choice of pasta, I decided to use this really fine and delicate Capellini which I bought from an Italian restaurant some time back. I must be honest and admit that the white wine sauce in this recipe sit really really well with the capellini. The capellini actually looks like Bee Hoon (ie. fine rice noodles) to me but the texture of it is pretty close to spaghetti instead. Not to mention, it just soaked up all the flavourful white wine sauce in the process and just taste so yummy!
This happens to be the last bottle of white wine I had at home and so, this shall be my wine choice for the night!
Hubby and myself were really pleased with how the white wine sauce turned out way better than what was expected. I wished there were more sauce to go with the pasta. I could not get enough of the sauce. It was so light yet so flavourful.
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Servings
2 persons
Ingredients
250 grams Choice of Pasta (Capellini)
2 tbsp Olive Oil
3 tbsp Garlic, minced
2 tsp Red Pepper Flakes, crushed
53 grams Butter, divided into 2 portions - 35 grams, 28 grams separately
Shrimps
1 C White Wine
Scallops
1 tsp Lemon Zest
Salt
Ground Black Pepper
Parsley
2 tbsp Olive Oil
3 tbsp Garlic, minced
2 tsp Red Pepper Flakes, crushed
53 grams Butter, divided into 2 portions - 35 grams, 28 grams separately
Shrimps
1 C White Wine
Scallops
1 tsp Lemon Zest
Salt
Ground Black Pepper
Parsley
Directions
1. Cook your choice of pasta according to the package directions.
2. In a large skillet or saucepan (over medium heat), warm up the olive oil.
3. Add in garlic and red pepper flakes. Cook for a few minutes until fragrant.
2. In a large skillet or saucepan (over medium heat), warm up the olive oil.
3. Add in garlic and red pepper flakes. Cook for a few minutes until fragrant.
4. Melt the butter (35 grams) in the olive oil and add in the shrimps.
5. Pour in the white wine and bring to a boil.
6. Reduce heat from medium to low and simmer for another 5 minutes until the wine reduces.
7. Add in the scallops together with remaining butter (18 grams) and lemon zest.
8. Cook the scallops for about 5 minutes until they are just warmed through.
9. Season with salt and black pepper to taste.
10. When pasta is cooked, drain it and add to a large serving plate. Top pasta with seafood, white wine sauce and sprinkle with parsley before serving.
