Chef Ryan Mancini from Twin Oaks and TV Maitre d' Joe Zito join us in the kitchen making Seafood Pasta. It is a Strozzapreti Italian pasta with seafood meats topped with a slow roasted tomato basil pesto .
For the Pesto
- 1 lb Fresh basil
- 1 tablespoon Walnuts
- 12 cup romano cheese
- 1 cup Olive oil
- 1 cup slow roasted tomatoes
For the Dish
- 1 lb baby Shrimp
- 1 lb Small Bay Scallops
- 1 Lb Lobster meat cut up
- 1.5 lbs of Jumbo Sea Scallops
- 1 qt heavy Cream
- 1 Tablespoon of Salted butter
- 1.2 cup Romano Cheese
- 1.2 tablespoon of minced garlic
- 2 cups of Slowly roasted Tomatoes
- 3/4 lb of baby spinach
- 2 lbs of Strozzapreti Italian Pasta
- First prepare the Basil Pesto- remove all stems from basil, add the walnuts and in a food processor run until finely chopped then add your basil leaves and slow roasted tomatoes and blend finely.
- Add in Romano cheese and slowly add Olive oil.
- Pre-heat your pot of water with a pinch of salt and prepare to cook pasta while cooking the seafood.
- Heat a large saute pan with 1 tablespoon salted butter.
- Add your garlic to the the heated butter and cook until fragrant.
- Add your shrimp and scallops to the pan cooking for several minutes.
- Begin cooking your pasta up to 10 minutes for al dente.
- Heat a separate saute pan with oil to sear you Jumbo Sea scallops.
- Add the baby spinach, roasted tomatoes and lobster meat and saute quickly so not to burn, then fold in your roasted tomatoes, pesto and heat until simmering.
- Final step is to add the heavy cream and Romano cheese.
- Cook until cream sauce begins to thicken similar to an Alfredo Sauce.
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