Ingredients
Ingredients
¾ pound medium or large shrimp
¾ pound sea scallops
4 garlic cloves, diced
¼ teaspoon chili flakes
½ onion, chopped
1 red or yellow pepper (or half of each), medium diced
1/3 to ½ teaspoon curry powder (do not omit as this is the WOW factor, adding complexity but NO curry flavour, just don’t add too much)
¾ teaspoon salt
½ teaspoon pepper
¼ cup brandy
½ cup tomato sauce
¾ cup clam nectar
1/3 cup whipping cream
½ cup frozen peas, thawed
3 tablespoons chopped fresh basil (or 1 tsp. dried)
1 pound pasta - gnocchi is a great one! Otherwise, penne, rigatoni, fusilli.
Preparation
Directions Brown and lightly cook the shrimp and scallops in a large sauté pan, then remove to a plate. Add more olive oil then sauté garlic, chili flakes, onion, and peppers, being careful not to brown the garlic. Stir in the curry powder, salt and pepper, cook for 1 minute. Pour in the brandy and reduce by half, about 1 -2 minutes. Stir in tomato sauce, clam nectar, peas, and then slowly add the cream. While this simmers for a few minutes the pasta should be cooking. Drain pasta and add to the simmering sauce along with the basil.
