Recipe courtesy of Pasquale's Trattoria. Visit them online at pasqualestrattoria.ca or call (905) 338-9090
Recipe courtesy of Pasquale's Trattoria. Visit them online at pasqualestrattoria.ca or call (905) 338-9090
Yields1 Serving
240g Tagliatelle Pasta
4 Large Sea Scallops
4 Tiger Shrimp
4 Spears Asparagus (trimmed and peeled)
8-12 Whole Cherry Tomatoes
2 Cloves of Garlic (sliced thinly)
1 Italian Peperoncino Chili (sliced thinly)
6 tbs Extra Virgin Olive Oil
2 tsp Salted Butter
120 ml white wine
6 Basil Leaves
4 Scallions
2 tbs Salted Pasta Water (reserved)
Salt and Pepper (to taste)
1Add pasta to boiling salted water.
2Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
3Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
4Add seasoned shrimp to pan. Cook for 1 minute per side.
5Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
6Add asparagus and tomatoes to pan.
7After about 30 seconds add butter and white wine.
8Reduce wine by half and add sliced scallion.
9Add your cooked pasta with 2 tbs of pasta water.
10Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
11Garnish with scallions, basil, and olive oil. Enjoy!
13Recipe courtesy of Pasquale's Trattoria.
Ingredients
240g Tagliatelle Pasta
4 Large Sea Scallops
4 Tiger Shrimp
4 Spears Asparagus (trimmed and peeled)
8-12 Whole Cherry Tomatoes
2 Cloves of Garlic (sliced thinly)
1 Italian Peperoncino Chili (sliced thinly)
6 tbs Extra Virgin Olive Oil
2 tsp Salted Butter
120 ml white wine
6 Basil Leaves
4 Scallions
2 tbs Salted Pasta Water (reserved)
Salt and Pepper (to taste)
Directions
1Add pasta to boiling salted water.
2Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
3Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
4Add seasoned shrimp to pan. Cook for 1 minute per side.
5Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
6Add asparagus and tomatoes to pan.
7After about 30 seconds add butter and white wine.
8Reduce wine by half and add sliced scallion.
9Add your cooked pasta with 2 tbs of pasta water.
10Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
11Garnish with scallions, basil, and olive oil. Enjoy!
13Recipe courtesy of Pasquale's Trattoria.
Summer Tagliatelle Pasta by Pasquale’s Trattoria
