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Seafood With Torn Pasta and Curry Cream Recipe

Seafood With Torn Pasta and Curry Cream Recipe

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Ingredients:

Serving

8 large sea scallops , preferably dry scallops that have not been frozen, soaked, injected with saline
12 jumbo gulf shrimp, peeled and deveined with tails left on
extra virgin olive oil
3/4 cup red onion , fine julienne
1 cup sugar snap pea , fine julienne
kosher salt , to taste
fresh ground black pepper
4 cups curry cream , 1 batch (see recipe below)
1 lb fresh pasta , cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons)
2 cups fresh baby spinach
1/2 cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone)
2 tbsp salted butter
3 tbsp light olive oil
3 cups yellow onions, minced
4 tbsp ginger, minced
3 tbsp garlic, minced
2 tbsp jalapenos, minced (or to taste)
2 tsp hot curry powder
2 tsp sweet curry powder
1 tsp coriander
2 tsp turmeric
1 pinch cayenne
1 tbsp kosher salt (to taste)
1/2 tsp fresh ground black pepper , to taste
1 quart heavy whipping cream
1 tsp chili sauce, to taste (sriracha )
2 tsp lime juice (to taste)
1 tbsp brown sugar (to taste)
heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated

Directions:

For the Cream:.
Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
Season with spices and salt and pepper.
Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
Adjust seasonings generously to taste.
For the Seafood Pasta:.
Season shrimp and scallops with kosher salt and freshly ground pepper and set aside.
Heat oil in a large saute pan and saute shrimp and scallops over medium-high heat until just cooked through, being careful not to overcrowd pan or seafood will not be able to carmelize properly, and set aside.
While seafood is cooking, in separate saute pan, heat olive oil and saute onions for 1-2 minutes; add sugar snap peas, toss and cook very briefly, about 30 seconds. Season with kosher salt and freshly ground black pepper.
Add Curry Cream and bring to a simmer and adjust seasoning generously to taste.
Add pasta to Curry Cream and toss until evenly coated-adjust seasonings to taste.
To serve, make a small ruffle of baby spinach around perimeter of each bowl, mound pasta in the center, and top with shredded Reggiano and sauteed shrimp and scallops.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1653.76 Kcal (6924 kJ)
Calories from fat	1149.12 Kcal
		% Daily Value*
Total Fat	127.68g	196%
Cholesterol	398.86mg	133%
Sodium	1233.61mg	51%
Potassium	604.24mg	13%
Total Carbs	88.63g	30%
Sugars	5.42g	22%
Dietary Fiber	7.08g	28%
Protein	44.87g	90%
Vitamin C	32.6mg	54%
Vitamin A	0.6mg	21%
Iron	58mg	322%
Calcium	255.2mg	26%

Amount Per 100 g
Calories	181.29 Kcal (759 kJ)
Calories from fat	125.97 Kcal
		% Daily Value*
Total Fat	14g	196%
Cholesterol	43.73mg	133%
Sodium	135.23mg	51%
Potassium	66.24mg	13%
Total Carbs	9.72g	30%
Sugars	0.59g	22%
Dietary Fiber	0.78g	28%
Protein	4.92g	90%
Vitamin C	3.6mg	54%
Vitamin A	0.1mg	21%
Iron	6.4mg	322%
Calcium	28mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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