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Shrimp And Scallop Pasta With Cognac
Yields: 4 serving(s)
Ingredients
- 2 1/2 cup(s) white wine
- 3 tablespoon(s) garlic; minced
- 1/4 cup(s) fresh tarragon or parsley or rosemary; minced
- 2 tablespoon(s) cognac
- 1 tablespoon(s) butter; unsalted
- 3/4 pound(s) shrimp; peeled and uncooked
- 3/4 pound(s) scallops; cleaned
- 8 ounce(s) angel hair pasta
Directions
- In a large saute pan combine the wine, garlic and herbs.
- Bring to a simmer.
- Add the cognac and butter and continue to simmer until the sauce is reduced by half.
- Add the shrimp and scallops to the sauce.
- Stir well and cook for 2 - 4 minutes until the shrimp and cooked through.
- Meanwhile cook the pasta according to package directions.
- Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.
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