Shrimp & Scallop Pasta with Cognac
Submitted by indra
Shrimp and sea scallops over angel hair pasta in a reduced white wine, cognac, and tarragon butter sauce. An elegant 30-minute seafood dinner with restaurant polish.
YIELD
3 servingsPREP
20 minCOOK
10 minREADY
30 minFive ingredients in the sauce. Thirty minutes start to finish. Date night, handled.
White wine reduces with garlic, fresh tarragon, cognac, and a touch of butter until it’s concentrated and glossy. Shrimp and plump sea scallops poach gently in that sauce for just a few minutes, soaking up all that herby, boozy flavor.
Spoon the whole thing over angel hair pasta and you’ve got a plate that looks and tastes like it came from a bistro kitchen.
Chef Tips
- Reduce the sauce by half. This concentrates the wine and cognac into something rich and intense instead of thin and watery. Be patient with the simmer.
- Don’t overcook the seafood. Two to four minutes is all the shrimp and scallops need. They should be just opaque in the center.
- Swap the herbs freely. Tarragon is the classic French pairing here, but parsley or rosemary work if that’s what you have.
- Use a dry white wine. Sauvignon Blanc or Pinot Grigio both reduce beautifully. Save the sweet wines for drinking.
Ingredients
Directions
In a large sauté pan combine the wine, garlic and herbs.
(tarragon can be substituted with or parsley or rosemary)
Bring to a simmer.
Add the cognac and butter and continue to simmer until the sauce is reduced by half.
Add the shrimp and scallops to the sauce.
Stir well and cook for 2 to 4 minutes until the shrimp and cooked through.
Meanwhile cook the pasta separately according to package directions.
Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.
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