Saturday, October 11, 2008

White Wine and Herb Seafood Pasta

I just watched one of my favorite cooking shows, Jamie at Home. The show, featuring the world’s coolest most laid back chef, Jamie Oliver, is always so breathtakingly inspiring. Today he did an amazing mixed seafood grill featuring shrimp, fresh fish, scallops, and squid. If any food could actually give you an orgasm, this dish would be a strong contender. In honor of the beautiful seafood I saw Jamie prepare, I’d like to share one of my favorite ways to indulge in the bounty of the ocean.

White Wine and Herb Seafood Pasta.


15 basil leaves coarsely chopped

5 springs of oregano chopped

2 sprigs of rosemary chopped

¼ cup Italian flat leaf parsley

5 cloves of garlic

1 pound of your favorite pasta

4 tablespoons of butter

4 tablespoons of olive oil

10 oz white wine (nothing too sweet)

1 pound of medium size shrimp

1/2 pound of scallops



½ cup parmesan cheese

Bread crumb topping:

3 slices of bread

2 cloves of garlic – cut in half

2 tablespoon of olive oil



To start, peel and de-vein shrimp and then set aside. Next , cut scallops in half so that they are very close in size to the shrimp, and set aside. Some scallops my not need to be cut.

Boil salted water, and cook pasta according to the directions on the box. To time this dish, drop the pasta into the water right as you begin making the seafood/ sauce.

In a large pot on medium – high heat, combine butter and olive oil, and garlic. Saute for about 2 minutes, or until garlic begins to soften. Add in the seafood and cook for another 1-2 minutes. Add in wine and chopped herbs, and cook for another 3 or 4 minutes, allowing for the alcohol to evaporate from the wine. Season the pot with a generous amount of salt and pepper.

Pour seafood mixture over your cooked pasta and toss well. Top with parmesan cheese, and bread crumb topping ( see below).

I hope you love this as much as we do. I can’t believe I haven’t shared this recipe until now!

Bread Crumb Topping:

Process bread slices in a food processor until a very course crumb is achieved. This happens really fast!

In a frying pan, heat oil, and garlic over low heat for about ten minutes. All you are doing here is getting the garlic to infuse into the oil. After 10 minutes, discard the garlic and heat oil over medium heat. Add in your bread crumbs, and stir often as the oil begins to toast the crumbs. Season with salt and pepper. Cook the breadcrumbs until they are a deep brown color. For the best flavor and texture, you must bravely walk the line between this deep brown color, and almost burnt. Scary, but you can do it…just don’t walk away from the stove!


Vanessa said...

God that looks good!

Anonymous said...

This is probably a dumb question---but what is the red stuff in the picture?? It looks like sundried tomatoes? Not sure. :) YUMMM. I think I am pretty sure you have cooked this for me before (at like 1 in the morning after drinking haha) just minus the scallops.



The Cook said...

Erin, you caught me! Sometimes I do put sun dreid tomatoes in this recipe. The other stuff that looks red is the deep color that you get when you heavily toast the fresh bread crumbs. Sooo Delicious.

Nikkie said...

me and my boyfriend tried it and we liked it alot. tnx alot it was amazing!