Sometimes the most challenging part of composing these recipes, is choosing the name for it. I think this is mostly because there is always a lot going on in any food combo I design. Tonight’s delivery is no exception.
Having a weekend day off is rare for me, so we usually live it up a little when it does happen. We also had a couple of pretty cool things to celebrate. I’m almost a month without any booze, as you already know, so that’s pretty cool and shocking.
Also, I figured out the date we will be tying the marital knot!! Yep. I’m finally gonna be a wifey. I’ll be 48 years young, and this will be my first and only marriage. I’m proud of that because I come from a family of serial spouses, and I actually held steadfast to this one commitment I made long ago, to not follow in that family tradition.
Another truth is that I’ve always been a little frightened by the idea of going to the chapel. I used to believe that humans were incapable of monogamy, so therefore, thought it senseless to marry. You know, because I was a promiscuous little tramp, and I always wanted to keep my options open for the “next best thing.” Well, I’ve grown out of those childish ways, and I love this man. There is nothing better. I can’t imagine myself with anyone else, or a life without him. We are incredibly fortunate to have found our way back to each other after 20 years.
It’s really hard to make plans to go out and celebrate with a self made chef and pseudo domestic goddess. You see, on my days off, I want to be in the kitchen and working on the home. In my profession I have to be in a restaurant all day. It’s not where I want to be on my days off. And I won’t lie, I’m disappointed more often than not. Because I can usually do it better. Is that arrogant?? Not sorry. Because it’s just facts. I like to know where my food comes from, how it’s being cooked and all the details of every ingredient going in it. And I don’t want sub par, commercial garbage. So, I do the damn thing. In my cozy clothes. Music blaring. Bandana on my head Rosie the Riveter style. Bouncing more food ideas back and forth with my partner.
Life is really good. I stay grateful, people.
We enjoyed a delightful Surf N Turf dinner this evening that included this pasta dish, alongside a lovely filet mignon. Look at that!! Now, I’m not teaching y’all how to cook your tenderloin. I’m a firm believer in personal choice when it comes to this, but I tend to be a little judgmental when it comes to ruining a fine piece of beef.
Mid-Rare is a little too done for me.
I made everything in about an hour and a half, prep to table.
You have to be pretty coordinated and have all your items ready ahead to pull this off successfully (meaning all food is hot), so look through the recipe before you even go shopping, then make a plan of action.
I like my stuff chopped, pasta boiled and items measured out, because once you start cooking, the process moves along and you gotta keep up with your food. I had the sauce working and I was searing steaks while sautéing seafood. Juggling them pans!! Like a boss. No worries. This recipe makes plenty for a meal for 4!! We have TONS of leftovers.
You’re going to love it. Get your shopping list and let’s do this!!
What You Need:
4 Tbsp olive oil, divided
2 c baby bella mushrooms sliced
2 shallots, minced
3 cloves of garlic, minced
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp red pepper flakes
2 Tbsp butter
1/4 c flour
3/4 c Marsala wine
1 c chicken broth
1/2 tsp sugar
3/4 c heavy cream
1 box cooked pasta of choice
1 lb shrimp, peeled and deveined
3/4 lb sea scallops
1/2 Tbsp Cajun seasoning
1 c spinach chopped
1/2 c diced fresh tomatoes
1/4 c grated Parmesan cheese
Pre cook your pasta according to package directions. Drain and rinse under cold water. Return to cooled pan and drizzle with a bit of olive. Toss and set aside.
While pasta is in process, prep mushrooms, garlic and shallots.
Rinse scallops and shrimp.
Drain seafood and lay on paper towels to dry.
In a medium sized bowl, add 2 Tbsp olive oil and toss seafood, swirling and flipping until coated.
Lay seafood out on plate and season with Cajun seasoning, then set aside.
In large sauté pan, heat 2 Tbsp olive oil.
Add the shallots, mushrooms, garlic, salt, pepper, and red pepper flakes.
Cook until shallots are tender.
Add the butter and flour, stir to coat everything, then increase heat to high and add the sugar, Marsala wine and chicken broth.
Return to boiling point, then lower heat to medium and reduce wine 5 to 10 minutes.
During this time, spray and heat a flat top griddle or a large skillet.
Sautée the seasoned seafood until cooked through. You want to get it done, but JUST done. You don’t want it to overcook when it goes into the sauce.
When the sauce is thickening, add in the heavy cream and stir well.
Remove sautée pan from burner and add sauce to the pot of cooled pasta.
Place the pasta and sauce pan on a simmer setting for 3-5 minutes, until it is bubbly and pasta is hot again.
I added some seafood to the sauce, but reserved a few pieces for the top. It just looks prettier. If you are opting to put it in, now is the time.
Add in the spinach and continue heating until it is wilted slightly.
Add some of the Parmesan cheese, but reserve a little for garnish.
Once plated, top with diced tomatoes and cheese.
I might have missed Sauvignon Blanc just a little bit tonight, but the thought was fleeting.
Have a safe and prosperous New Year. I have a lot to learn and share with you in 2019. Thank you for hanging out in my kitchen!!
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