SEAFOOD PASTA IN PINK SAUCE

SEAFOOD PASTA IN PINK SAUCE


2 tablespoons olive oil

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 cup dry white wine

1, 14.5 ounce can chopped tomatoes

1 ½ cups heavy cream

1 heaping tablespoon tomato paste

1 teaspoon salt

1 teaspoon black pepper

1 pound large shrimp, peeled and deveined

¾ pound sea scallops

½ pound squid, rings and tentacles

¾ cup grated parmesan cheese, plus more served on the side for sprinkling

1 pint grape or cherry tomatoes, cut in half

1 pound linguini, cooked al dente to package directions

2 tablespoons fresh basil, chopped


Heat olive oil in a large skillet with sides. Sauté the onions and garlic over medium high heat until fragrant, about 3 minutes.  Add the white wine and let cook for 3-4 minutes more until wine reduces by about half.


Add the canned tomatoes, heavy cream, tomato paste, salt, and pepper to the pan.  Cook at a low boil for 5-7 more minutes, stirring frequently, allowing the sauce to thicken.  


Gradually stir in the parmesan cheese and add the seafood and fresh tomatoes.  Continue cooking for 3-4 more minutes until a luscious creamy sauce has formed.


Toss the hot pasta directly into the sauce to coat.  Serve hot garnished with basil and with more grated parmesan on the side.  YUM!

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