In the kitchen today, we welcome Greg Stevens, owner of Pat’s Italian Restaurant, making their Pasta Miscuglio.


  • Scallops
  • Shrimp
  • Spinach
  • Mushrooms
  • Homemade Pasta
  • Spicy Pink Sauce


  1. Sear the shrimp and scallops in olive oil then add a little garlic.
  2. Once the garlic is browned, add chicken stock, red pepper, white pepper and black pepper, salt and butter.
  3. Simmer with mushrooms and then add red sauce.
  4. Simmer until mushrooms are cooked and then add radiatore pasta and a touch of cream.
  5. Finish with grated Parmesan to thicken the sauce.
  6. Just before serving, add fresh baby spinach and serve sprinkle with fresh grated parmesan and serve.