

Heart-shaped Pasta with Shrimp and Scallops in a Champagne Rose Sauce
By Jackie DeKnock GOURMET ADVENTURE, Italy
October 30, 2015
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- Yields: Serves 2, of course!
Ingredients
Seafood:
1 tablespoon extra virgin olive oil
1 cup champagne (or sparkling white wine if you must)
1 tablespoon chicken bouillon granules (one sachet)
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
1/2 pound heart-shaped cheese tortellini
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.
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