Nice to have but not necessary
- a metal strainer in which to thaw frozen shrimp and scallops.
- a garlic press (if not, mince the garlic with a sharp knife)
12 oz/375 mL fettucini
3 Tbsp/45 mL olive oil
1/2 cup/125 mL chopped onion
2 cloves garlic, pressed
1 Tbsp/15 mL whole wheat flour
1/2 tsp/2 mL coriander
1 cup/250 mL milk
3 Tbsp/45 mL cooking sherry
1/2 lb/250 g scallops, uncooked
1/2 lb/250 g shrimp, peeled and deveined, uncooked
1 Tbsp/15 mL fresh parsley
Cook the fettucini according to package directions.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat.
Add the onion and garlic.
Sauté until the onion is soft.
Add the flour and coriander.
Cook and stir for 30 seconds.
Add the milk and sherry.
Bring to a boil, stirring.
Add the scallops and shrimp.
Simmer until the shrimp are cooked (about 5 minutes).
Add the salt and pepper (to taste) and the parsley.
Drain the cooked pasta.
Arrange it on plates and top it with the sauce.
- Use any flour in place of the whole wheat.
- Use a non-dairy milk substitute in place of the milk.
- Use any pasta in place of the fettucini. A chunky pasta like rotini would work fine; so would a narrow noodle like spaghetti.
- Use about 1 tsp/5 mL dried parsley instead of fresh parsley.
Ideas for making this recipe your own
- Experiment with different flavors. Try another wine, or a juice, in place of the sherry.
- How about adding some colorful vegetables? Some frozen peas? Some lightly steamed pieces of asparagus?
- To thaw frozen shrimps and scallops, take them out of the freezer the night before and put them in the refrigerator. Or you can thaw them quickly by putting them in a metal strainer and running cool water over them.
- If you are a real garlic lover, increase the amount of garlic in this garlic shrimp pasta recipe. Go ahead - use lots!
Serve this dish with