1/2 pound pasta (I like whole grain – Salt water ~1 tsp, large pinch)
Because we are a working family, we keep frozen scallops and shrimp around for this quick meal. It takes about 15 to 20 minutes from start to finish for the whole preparation process.
I start by taking about a pound of frozen cooked shrimp and a pound of scallops (uncooked) and thaw them in room temperature water. It doesn’t take long.
Pull the tails off of the shrimp and set aside.
While the pasta is cooking:
1 Tbs of olive oil in a hot pan
Sauté the scallops until slightly caramelized. Remove the scallops and put them aside.
Deglaze the pan with a tablespoon of olive oil and:
1 teaspoon of anise
1 tablespoon of basil: My wife dries fresh basil that is awesome.
1 tablespoon of basil pesto (has some other good stuff in it)
Fresh ground pepper to taste
Should take about 15 seconds or so, and then add 2 cans of diced tomatoes, un-drained.
Simmer about 5 to 8 minutes until it is reduced about 1/3
Add ¼ cup of red wine (Merlot is my favorite)
Stir until simmering again and add scallops and shrimp. Allow to simmer about 2 minutes and remove from the heat.
Plate the pasta for serving and then spoon on the shrimp and scallops mix.
Add shaved or shake cheese for additional taste.
Easy, quick and good to eat. Enjoy.
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