Shrimp & Scallop Pasta with Cognac
Yield
3 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
white wine
|
*
|
| 3 | tablespoons |
garlic
minced |
|
| ¼ | cup |
tarragon leaves
minced |
*
|
| 2 | tablespoons |
cognac
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| ¾ | pound |
shrimp
peeled, uncooked |
|
| ¾ | pound |
sea scallops
cleaned |
|
| 8 | ounces |
angel hair pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
white wine
|
*
|
| 45 | ml |
garlic
minced |
|
| 59 | ml |
tarragon leaves
minced |
*
|
| 3E+1 | ml |
cognac
|
|
| 15 | ml |
butter, unsalted
|
|
| 340.2 | g |
shrimp
peeled, uncooked |
|
| 340.2 | g |
sea scallops
cleaned |
|
| 231.2 | ml/g |
angel hair pasta
|
|
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.
