Suzanne'S Angel Hair Pasta With Shrimp Or Scallops

1. 1

   Pour the tomatos and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped (longer will aerate the tomatoes turning them pink)

2. 2

   cook pasta, use penne if you prefer.

3. 3

   mean while heat olive oil in large skillet over medium heat. Cook shrimp or scallops to just before done. Remove from pan and set side.

4. 4

   Cook shallots until tender and transparent. Lower the work bowl with the tomatoes close to the skillet and carefully-they will splatter- slide the tomatoes into the pan. Bring to boil, season lightly with salt and crushed red peppers, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready, and liquid is reduced. Just before the pasta is done, pour in the cream. Add the 2 tablespoons butter, and swirl the skillet to incorporate into sauce. Add shrimp/scallops to sauce to finish cooking. Be sure not to over cook them. If your skillet is large enough to accommodate the sauce and pasta, fish the pasta out of boiling water with a large wire skimmer and drop directly into sauce. If not, drain the pasta, return it to the pot, and pour sauce over. Bring the sauce and pasta to a boil, stirring to coat with sauce. Check the seasoning, add salt and red pepper if needed. Sprinkel with parsley and cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.