I know that a traditional Italian recipe would never include seafood and cheese together and I would never want to offend anyone’s traditions. However this recipe is too delicious not to share.
Beyond tradition, I think part of the reason seafood and cheese were never mixed in Italian cookery was the fact that seafood has a very delicate flavour and the salty flavour of cheese could overwhelm it. However by not adding salt to this recipe – aside from in the pasta cooking water and even there I have a very light touch – the flavour of the scallops and shrimp really shine through. Also while Parmesan is a very rich cheese, it is the perfect foil to the lemon in the recipe. All the flavours balance out into creamy deliciousness.
This recipe comes together really quickly, so be sure to have all your ingredients to hand before you start cooking. It makes a great date night recipe as it is the work of moments but it tastes really special. In fact, it would be perfect for Valentine’s Day this year!
- 6 ounces spaghetti
- 1 tablespoon mild olive oil
- 1 mild onion, peeled and finely chopped
- 8 to 10 raw scallops (without roe)
- juice of half a lemon
- ⅓ cup small cooked shrimp or prawns
- ¼ cup frozen peas
- ⅓ to ½ cup single cream
- ¼ cup grated Parmeggiano Reggiano or Parmesan cheese
- ¼ teaspoon freshly ground pepper
- ½ teaspoon dried tarragon
- 1 teaspoon dried parsley
- Cook the spaghetti in boiling water according to package directions.
- Heat the oil in a frying pan over medium heat.
- Gently sauté the onion until it just begins to soften.
- Add the scallops to the pan and cook, stirring occasionally, for three minutes.
- Stir in the lemon juice and then the frozen peas and shrimp.
- Add ⅓ cup cream and cook, stirring constantly, for a moment or two.
- Add the cheese, pepper, tarragon and parsley and stir through until the cheese melts.
- Taste for seasoning and add a little more cream if necessary to give the sauce a nice consistency.
- Serve over the drained pasta.
Shared with See Ya in the Gumbo