George Stone, Colfaxike
4 oz. small raw shrimp, peeled and deveined (if using larger shrimp, cut them up)
4 oz. small raw scallops (if using larger scallops, cut them in half)
2 Tbsp. olive oil
1 tsp. minced garlic
1 small onion, chopped
1/3 cup shrimp stock + 1/4 tsp salt (can substitute chicken stock or broth; if using broth, omit the salt)
1/3 cup dry white wine
1 cup whipping cream or half and half
6 oz. uncooked pasta, cooked
1 Roma tomato, diced
1/4 cup Parmesan cheese, grated
1 Tbsp. parsley flakes
Note: can use all shrimp or all scallops or sub chicken breasts. Shrimp stock is made by simmering shrimp shells in water with a carrot, a small onion (quartered and unpeeled), and a stalk of celery (with leaves) for an hour or two. Extra stock can be frozen for later use.
In a large skillet, sauté shrimp and scallops in oil just until shrimp turn pink and scallops are opaque. Remove from pan and keep warm. In same pan, sauté onion and garlic in remaining liquid until tender. Stir in the stock and wine; simmer until most of the liquid has evaporated. Stir in cream and simmer the cream mixture about 5 minutes or until thickened. Add the seafood and warm through for a minute or two. Stir in the cooked pasta and Parmesan cheese. Sprinkle with diced tomato and parsley and serve. Makes 2 generous servings.