Heart-shaped Pasta with Shrimp and Scallops in a Champagne Rose Sauce

By Jackie DeKnock  ,

October 30, 2015

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  • Yields: Serves 2, of course!

Ingredients

Seafood:

1 pound shelled shrimp

1 pound large sea scallops

1 cup onion, finely chopped

3 tablespoons butter

1 tablespoon extra virgin olive oil

1 cup champagne (or sparkling white wine if you must)

1 tablespoon chicken bouillon granules (one sachet)

1 teaspoon dried basil

1 teaspoon thyme

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Sauce:

6 tablespoons extra virgin olive oil

1/2 teaspoon dried basil (1 teaspoon fresh, finely chopped)

1/2 teaspoon dried thyme (1 teaspoon fresh, finely chopped)

1/2 teaspoon dried oregano (1 teaspoon fresh, finely chopped)

1/2 teaspoon dried parsley (1 teaspoon fresh, finely chopped)

1/4 teaspoon dried red pepper flakes

2 tablespoons minced onion

1 tablespoon minced garlic

1 cup tomato sauce

1/2 pound heart-shaped cheese tortellini

¾ cup heavy cream, 35%

1/2 cup champagne (or sparkling white wine if you have to)

Method

Seafood:

Saute onion in butter and olive oil until tender. Stir in champagne, bouillon, basil, thyme, salt and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes 12 Minutes or until 2/3 of the liquid evaporates. Add shrimp and scallops and simmer for 5 minutes 5 Minutes or until tender. Don’t overcook your precious seafood!

Sauce:

In a large skillet, heat olive oil over medium-low heat and add dried basil, thyme, oregano, parsley and dried red pepper flakes; stir together. If using fresh herbs, add them at the very end just prior to adding the cream.

Add onion, and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Reduce heat, add cream and champagne (take a tip for you too); bring close to a boil, stirring constantly. Keep warm.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes 8 Minutes or until al dente; drain. Check pasta cooking instructions.

Add pasta and seafood to the sauce and serve. Garnish with love.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

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