Scallops and Shrimp in Cream Sauce
- Number of Servings: 8
Ingredients
500 grams angel hair pasta1 lb raw Shrimp1 lb raw small size Scallops1/3 cup butter ButterJuice of 2 lemons6 cloves garlic minced4 oz White Wine2 TBS Cornstarch1/4 cup Chicken stock, home-prepared1 1/4 Heavy Whipping Cream1/4 Sour Cream
6 hours ahead mix whipping cream and sour cream and set aside.
Clean and peel shrimp. Pat scallops dry, and season with salt and pepper. Melt butter in saucepan, add lemon juice and chopped garlic. Place shrimp and scallops in butter and saute until scallops are opaque - 3 or 4 miutes per side. Remove to warm platter.
Cook angel hair pasta and drain.
Add wine to pan juice. Dissolve cornstarch in chicken stock and add to pan along with the cream mixture. Simmer until thickened. Place pasta in serving dish, top with seafood and then the sauce.
Serving Size: Serves 8
Clean and peel shrimp. Pat scallops dry, and season with salt and pepper. Melt butter in saucepan, add lemon juice and chopped garlic. Place shrimp and scallops in butter and saute until scallops are opaque - 3 or 4 miutes per side. Remove to warm platter.
Cook angel hair pasta and drain.
Add wine to pan juice. Dissolve cornstarch in chicken stock and add to pan along with the cream mixture. Simmer until thickened. Place pasta in serving dish, top with seafood and then the sauce.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 566.4
- Total Fat: 23.6 g
- Cholesterol: 174.4 mg
- Sodium: 246.0 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 2.3 g
- Protein: 30.6 g
Member Reviews