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PASTA, SHRIMP, SCALLOPS WITH WINE | |
1 lb. shelled shrimp 1 lb. bay scallops 1 c. chopped onions 2 tbsp. butter 1 tbsp. olive oil 1 c. dry white wine 1 tbsp. chicken bouillon granules 1 tsp. dried crushed basil 1/2 tsp. salt 1/4 tsp. pepper 1 can Italian style stewed tomatoes 16 oz. hot cooked pasta (I prefer linguine) 1/4 c. melted butter 1/2 c. Parmesan cheese Parsley (opt.) Saute onion in 2 tablespoons butter and olive oil until tender, but NOT brown. Stir in wine, bouillon, basil, salt and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes or until 2/3 of the liquid evaporates. Add shrimp and scallops and simmer for 5 minutes or until tender. Do not overcook. Stir in tomatoes and heat through. Toss pasta with butter; add seafood, Parmesan cheese and parsley. Serves 4 generously. |
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