Seafood Pasta Pomodoro

Shrimp, mussels, scallop, Roma tomatoes, garlic, spinach, 
portabella mushrooms, olive oil and aromatic broth over fettuccine.

Johnny's Italian Steakhouse Recipe

Serves 4-6

1 pound fettuccine pasta, cooked
3 tablespoons olive oil
2 cups tomatoes, diced
1/2 pound sea scallops, cleaned
shrimp, 21/25, tails off
1/2 pound mussels, cleaned and debearded
16 ea fish (any white fish); cut 1 inch pieces
1/2 pound garlic, chopped, fresh
2 tablespoons sun dried tomatoes, sliced
2 ounces portabella mushrooms, sliced 2 large caps
fresh basil, chopped ( about 10 leaves)
fresh oregano, chopped ( about 6 leaves)
1/2 cup white wine
1/2 cup chicken stock
1 cup fresh spinach, stemmed and washed

Heat a large saute pan with olive oil until hot. Add tomatoes and seafood. Cook for 1 to 2 minutes. Add garlic, mushrooms and sun dried tomatoes, herbs and spinach. Saute 1 to 2 minutes more, until spinach is wilted and add stock and wine. Allow to simmer. Reduced by 1/2. Toss with pasta and serve immediately.

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