Summer Tagliatelle Pasta by Pasquale's Trattoria
Recipe courtesy of Pasquale's Trattoria. Visit them online at pasqualestrattoria.ca or call (905) 338-9090
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)
Instructions
- Add pasta to boiling salted water.
- Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
- Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
- Add seasoned shrimp to pan. Cook for 1 minute per side.
- Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
- Add asparagus and tomatoes to pan.
- After about 30 seconds add butter and white wine.
- Reduce wine by half and add sliced scallion.
- Add your cooked pasta with 2 tbs of pasta water.
- Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
- Garnish with scallions, basil, and olive oil. Enjoy!
- Recipe courtesy of Pasquale's Trattoria.