Prawns and scallops in a cream sauce wiith pasta

I was alone tonight so I had an opportunity for seafood.

I sautéed a chopped shallot in some olive oil and added some roughly chopped baby plum tomatoes, some Aleppo pepper flakes, salt and pepper and chopped parsley, stirring and cooking for a couple of minutes. Then I added in my scallops and prawns and sautéed them, keeping them moving. I added in a splash of white wine (the Gavi I was drinking) and a tablespoonful of crème fraiche.

I’d already cooked some angel hair egg pasta and added the seafood to the pasta, ensuring the sauce coated it.

Really simple and incredibly tasty.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s