A delicious standby, I changed things up a bit by adding in some eggplant, it turned out amazingly well.
2 Cups Heavy Cream
8 green onion stalks (thinly sliced)
2 Tbsp Parsley
1 Tbsp Thyme
1 Tsp Dried Red Pepper
1 Tbsp Basil (chopped)
16 oz dried Rotini pasta
1 tsp Sea Salt (can also use a seasoned sea salt I went with Mediterranean)
1/2 Eggplant (Peeled & Chopped)
1/3 Cup Gruyere (cubed)
1/3 Cup Smoked Butterkase (cubed)
2 Tbsp Olive Oil
12 Oz Shrimp
8 oz Scallops
1/2 Cup Heavy Cream (optional if you want creamier sauce)
Dried Basil to top
Heat the cream in a large saucepan over medium heat, stirring constantly. Bring to a boil and reduce the heat. Add the green onions, parsley, thyme, basil & red pepper. Simmer for 7-8 minutes, stirring until thickened and remove from heat.
Put the pasta in a pot and cover with water. Add the salt and bring to a boil. Cook until al dente. Drain and return to the pot. Pour the cream mixture over top and add the cheeses, eggplant and basil to the pasta. Toss over low heat until the cheeses have melted. Add the extra cream if you want creamier sauce.
Heat the oil in a large skillet over medium-high heat. Add the shrimp and scallops. Stir fry for about 2-3 minutes. The shrimp should be pink and the scallops should take on a white color that is more opaque than when they were raw.
Pour the seafood over the pasta and toss well to mix. Sprinkle with basil and serve. Enjoy!
|Heat the cream in a saucepan|
|Add the green onions and seasoning|
|Boil the noodles and simmer the sauce|
|The delicious boar's head cheeses I chose to use|
|Strain the noodles and add the sauce mixture|
|Add the cheese, eggplant and basil|
|Add the seafood to the oil in the skillet and toss the cheeses into the pasta until melted|
|Add the seafood to the pasta|
|Sprinkle with dried basil and serve!|