Let's Cook, El Paso with Ed Davis!

Let’s Cook, El Paso

POSTED: Friday, March 21, 2014 - 6:53am

UPDATED: Friday, March 21, 2014 - 8:54am

Angel Hair Shrimp Tre Formaggi
2 oz butter
1 tsp chopped garlic
8 oz 26/30 shrimp
6 oz Alfredo sauce
1 oz Swiss cheese
1 oz Gorgonzola cheese
8 oz Angel Hair, cooked al dente
Chopped parsley

In a large frying pan over medium sauté the shrimp in the butter and garlic.
Cook 2-3 minutes until pink on both sides.
Add the Alfredo sauce, the Swiss and the Gorgonzola.
Bring to a simmer and allow the cheeses to melt and the shrimp to cook throughout, about 2-3 minutes.
Top with chopped parsley.

Linguine with Seafood and Sundried Tomatoes
1 pound linguine pasta, cooked al dente
1/2 cup olive oil
1/2 cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped fresh parsley
2 1/2 teaspoons lemon zest
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

In a large frying pan over medium heat, add the olive oil and butter.
Heat until butter is melted.
Add the garlic and saute until tender.
Add the scallops and shrimp.
Cook until shrimp is pink, about 10 minutes.
Add clam juice, salt and pepper.
Cook for 3 minutes more.
To the hot pasta add the tomatoes, parsley and lemon zest, toss.
Pour seafood mixture over the linguini, serve immediately.

Serves 6-8 first courses or 3-4 main courses.

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