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Chudda's Cuisine/Lounge
Jan 11, 2016
16 Comments

PRAWN AND SCALLOP CREAMY PASTA

Prawn and scallop creamy pasta is a lighter version of the classic Alfredo sauce. Although light, it is still bold,  full of flavors from parmesan cheese and the perfect pan seared scallops and prawns. On top we added an avocado/basil/meyer lemon puree to lighten up the richness of this creamy sauce.

PRAWN AND SCALLOP CREAMY PASTA

Alfredo sauce is certainly not one of those light and refreshing types of sauce, right? Most alfredo recipes are based entirely on whipping cream and butter for the sauce. We wanted something rich but nothing SO rich that after three bites you can’t anymore. We replaced the traditional butter with a combination of stock and wine then adding the cream.  This combination lightened the sauce just enough.

The avocado basil puree sauce gave a fresh flavor to this pasta. We love basil and avocado!! We blended these greens with toasted pine nuts and meyer lemon in the food processor to make this puree.

PRAWN AND SCALLOP CREAMY PASTA

It’s undeniable that most  European countries have better public transportation options than here in USA. I read this article “Germany Unveils the First Section of  a 62-Mile Superhighway”.  This is such a better idea than having bike lanes on streets or highways.

I read this article also that I had to add to this post. “US has reached peak ‘food city’: every town is now a culinary destination”.  I am all about small, local restaurants as an option besides corporate restaurants. I’ve lived in small cities here in US where 99% of the restaurants were chains. I truly believe that being in contact with diversity at all levels, including food, makes you want to discover more, to travel, to expand your knowledge.  At the end of all these experiences you become more tolerant with others and different cultures.

PRAWN AND SCALLOP CREAMY PASTA
 
Ingredients
  • PASTA
  • 12 oz. Dried whole grain pasta (or gluten-free)
  • 4 T. Olive oil
  • 4 T. Butter
  • 9 ea. Large scallops
  • 9 ea. Large prawns
  • ¼ c. Minced shallots
  • 2 T. Minced garlic
  • 1 T. Chopped thyme
  • 1 T. Chopped oregano
  • ¾ c. Chicken broth
  • ¾ c. White wine
  • 3 c. Heavy cream
  • 1½ c. Parmesan cheese
  • 1½ c. Diced tomatoes
  • Kosher salt
  • Pepper
  • Italian parsley, chopped
  • PESTO
  • 1 avocado
  • 3 oz. basil leaves
  • Zest and juice of 2 Meyer lemons
  • ¼ c. Pine nuts, toasted
  • 1 T. Minced garlic
  • Salt
  • Olive oil
Instructions
  1. PASTA
  2. Cook pasta in salted, boiling water until al dente, 5 -7 minutes.
  3. Set aside.
  4. In a large sauté' pan, heat olive oil and butter over high heat.
  5. Sear prawns and scallops, seasoning with salt and pepper, until almost cooked through.
  6. Remove from heat and set aside.
  7. In same pan over medium heat, add minced shallots and cook until tender.
  8. Add garlic and cook for one more minute.
  9. Add the wine and reduce.
  10. Add chicken stock and continue to reduce liquid until almost evaporated.
  11. Add cream and cook until thickened, 6-7 minutes.
  12. Meanwhile, place prawns and scallops in a 250F oven to finish cooking while sauce reduces.
  13. Add Parmesan cheese to sauce and cook for another minute.
  14. Season with salt and pepper.
  15. PESTO
  16. Place avocado, basil, zest, juice, pine nuts and garlic in the bowl of a food processor.
  17. While running, drizzle in olive oil and salt to taste and until puréed and desired texture is reached.
  18. To pasta with sauce, shellfish and tomatoes.
  19. Top with pesto.

Prawn-and-Scallop-Creamy-PastaPRAWN AND SCALLOP CREAMY PASTABeijos and Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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16 comentários
  1. kristen - 11/01/2016 - 13h51

    wow, this looks incredible. i am such a sucker for creamy pasta and then adding prawns! done! Thanks for sharing!

  2. Marlynn @ UrbanBlissLife - 11/01/2016 - 14h22

    Prawns & scallops in pasta is one of my favorite food combinations! Love the addition of the avocado basil puree on top. I bet that adds a lot of flavor. I agree that Europe has such excellent public transportation with the trains, but I feel really lucky to live in Portland, where not only do we have excellent public transportation options but also a huge variety of amazing local restaurants and locally grown food/locally made beverage options as well!

  3. Chrisy @ Homemade Hooplah - 11/01/2016 - 14h33

    I love how you lightened the sauce, and that avocado basil puree? Delish! A perfect compliment to the shrimp.

  4. Kari - 11/01/2016 - 15h04

    This looks delicious! Prawns and pasta are such a timeless combo!
    Kari
    http://www.sweetteasweetie.com

  5. Christine | Vermilion Roots - 11/01/2016 - 16h41

    I absolutely agree with you. I like to support independent restaurants whenever I can find them, and discover new food cultures. My diet is somewhat restricted because I avoid dairy and gluten for health reasons but if I can help it, I’d like to try everything at least once. And I just can’t resist a seafood dish that looks as good as this pasta!

  6. Leah - 11/01/2016 - 18h51

    Yum! I love the combo of flavors on this! Sounds so yummy!

  7. Julia - 11/01/2016 - 19h08

    This looks incredible. I love pesto and any kind of creamy sauce so adding prawns just makes it even better. Pinning this for later reference because I can’t get over how yummy it looks!

  8. Amanda {Striped Sptaula} - 11/01/2016 - 22h23

    Oh my goodness, send me a bowl of this please! Looks incredible. The Meyer lemon sounds like the perfect addition to the pesto to brighten the dish and complement the seafood. Gorgeous!

  9. Clare Speer - 11/01/2016 - 22h38

    My family and I would love this…. and my husband who is the cook will want to try this! We love shrimp… and pasta! Looks like a fabulous recipe!

  10. Ruthie - 11/01/2016 - 23h51

    Dear Lord in Heaven. I need this in my life. Pasta is my weakness but I do not feel guilty about these ingredients!! Ps. Your photography is impeccable.

  11. Claire - 12/01/2016 - 03h12

    Do you understand how amazing this looks? I would love to have this in front of me right now. Maybe I’ll send the recipe to my husband and ask him to cook me a fancy dinner one night 😉

  12. Ashleigh - 12/01/2016 - 03h51

    Ohhh what a great looking pasta recipe! Thank you for sharing… I can’t to try it!!

  13. tina - 12/01/2016 - 12h35

    I was just searching for some new recipes to make for when friends come over. This looks so impressive but seems like it is easy to make. Thanks for sharing.

  14. Tiara - 12/01/2016 - 16h43

    Oh my goodness! This looks and sounds amazing!

  15. […] next example shows you cheese and fish go together.  This is a Prawn and Scallop Creamy Pasta from Brazillian Flair in the […]

  16. […] Prawn and Scallop Creamy Pasta – Brazilian Flair in the USA […]

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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