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6 Tablespoon olive oil
1 Tablespoon garlic powder
1/4 cup dry white wine
1/2 teaspoon chili powder
1 1/2 teaspoon dry oregano
1/2 teaspoon salt and paprika
Mix and marinate 3/4 lb. shrimp, 3/4 lb. scallops overnight.

3 large red bell peppers (charred, peeled and chopped)
1/2 cup pine nuts, toasted
1/4 cup grated parmesan cheese
1/4 cup olive oil
1 Tablespoon chop garlic
1 cup whip cream
Blend in blender; stir in whip cream, salt/pepper to taste (can be made 6 hours ahead).

Cook 1 lb. spinach fettuccine boiling water, drain. Cook shrimp & scallops in larg heavy skillet over med/high heat (1 to 2 mins).

Bring Red bell pepper sauce to simmer.

Toss fettuccine & sauce- transfer to serving bowl. Arrange shrimp and scallops over. Drizzle pan juices over. Serve with fresh parsley on top.

-S. Crangle

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