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!
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.
0 servings
Serves 2, of course!