In the Kitchen

In the Kitchen: Twin Oaks Seafood Pasta

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


  1. 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.
  2. Add in Romano cheese and slowly add Olive oil.
  3. Pre-heat your pot of water with a pinch of salt and prepare to cook pasta while cooking the seafood.
  4. Heat a large saute pan with 1 tablespoon salted butter.
  5. Add your garlic to the the heated butter and cook until fragrant.
  6. Add your shrimp and scallops to the pan cooking for several minutes.
  7. Begin cooking your pasta up to 10 minutes for al dente.
  8. Heat a separate saute pan with oil to sear you Jumbo Sea scallops.
  9. 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.
  10. Final step is to add the heavy cream and Romano cheese.
  11. Cook until cream sauce begins to thicken similar to an Alfredo Sauce.


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