Pepe Pasta with Shrimp, Tomato and Tarragon

Pepe Pasta with Shrimp, Tomato and Tarragon
 
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Nutrition Information
  • Serves: 2
  • Calories: 592
  • Fat: 25g
  • Sodium: 625g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 91g
Ingredients
  • 2 Tbs olive oil
  • ½ cup onion -- peeled and sliced
  • 1 tsp garlic -- minced
  • 1¼ cup tomato concassé
  • ½ cup dry white wine
  • 4 Scallops
  • 12 fresh prawns - peeled and deveined
  • 3 cups chicken or shrimp stock
  • 1 cup pepe pasta
  • 2 Tbs fresh lime juice
  • 1 Tbs whole butter
  • 1 Tbs chives -- chopped fine
  • ½ tsp tarragon -- chopped
  • ½ tsp Italian parsley -- chopped
Instructions
  1. In a medium-sized sauce pot over medium heat, sauté the onion in the olive oil. Add the garlic and cook for 1 additional minute.
  2. Add the tomatoes, then add the white wine. Simmer until the liquid is reduced au sec.
  3. Add the scallops and prawns and cook for 3-4 minutes.
  4. In a separate sauce pot, bring the chicken stock to a boil. Add the pepe pasta and simmer until the pasta is tender, approximately 15 minutes.
  5. Drain the pasta and toss in the lime juice, butter and herbs.
  6. Gently stir in the tomato and shrimp mixture and serve immediately.
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