Ingredients
12 med-large shrimp, peeled and deveined
12 large scallops
2 tsp olive oil
1-2 tsp. Srirachi sauce (to taste)
minced garlic (1 teaspoon)
3/4 cup heavy cream or sour cream
Chicken broth or bouillon, approx. 1-1/2 cup
1/4 cup white wine
8 oz. Angel hair pasta
1 cup loosly packed Arugula
2 sprigs basil leaves, roughly torn
1/2 pint grape tomatoes
fresh parmesan cheese
Preparation
Cook pasta as you are cooking the sauce. Drain, rinse and set aside. In a large skillet, saute scallops in olive oil on medium high heat until about halfway done (approx. 1-2 minutes per side), add shrimp, cook until almost done (approx. 1 minute), add garlic and chili sauce, saute 1 more minute. Remove scallops and shrimp from pan and set aside on a plate. Deglaze the pan with white wine. Increase heat to high and add chicken broth/bouillon, and simmer until reduced by approx 1/4. Add sour cream or heavy cream, and simmer until slightly thickened, approx. 2-3 minutes. Add the pasta and seafood to the pan. Mix well and simmer for one minute. Add arugula and grape tomatoes. Divide onto 4 plates. Top with basil and freshly grated parmesan cheese.
Total cooking time: 25-30 minutes
