Pasta Salad with Shrimp and Scallops

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 12 oz medium shrimp, peeled and deveined 12 oz bay scallops 2 cloves garlic, minced 1 teaspoon lemon zest 2 T olive oil Freshly ground black pepper 12 oz pasta shells 1 red bell pepper Salt 6 oz sugar snap peas Lemon Mayonnaise 1/2 C mayo 1/2 C sour cream 1 1/2 teaspoons freshly squeezed lemon juice 1 T minced flat leave parsley or cilantro Leaves from 1 large head of romaine lettuce, cut into thick shreds Lime or lemon wedges for garnish

Spaghetti with Shrimp and Garlic

Faster than warp speed!

Ingredients

  • 1/2 C olive oil
  • 2 cloves garlic, minced
  • 12 oz medium shrimp
  • 1/2 red jalapeno, minced
  • 1/2 bunch Italian parsley or cilantro, stemmed and minced
  • 12 cherry tomatoes, halved
  • 1 lb spaghetti
  • Olive oil for sprinkling

Directions

  1. Heat oil in saucepan
  2. Saute garlic until soft
  3. Add the shrimp and chile
  4. Saute for 2 or 3 minutes or until the shrimp are pink
  5. Stir in the tomatoes and parsley
  6. Cook

Pasta with Ginger and Scallops

About 1 hour, 20 minutes Marinade 6 T soy sauce 6 T water 1/2 C sake 4 T sugar 2 T fresh minced ginger 1/2 t minced jalapeno 1 T cornstarch 6 oz bay scallops 12 oz broccoli 1 lb spaghetti 1 T olive oil 2 red or green bell peppers, seeded, deribbed and cut into strips Combine all the marinade ingredients in a small saucepan Heat the marinade, stirring constantly until thickened Let cool Pour half the marinade into a bowl Add the scallops, let marinade at room temperature for an hour Preheat broiler Cook the broccoli in boiling water for 1 minute
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