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This is our favorite dish to share with friends. On occasions when
we all cook together, we serve it over fresh homemade pasta.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 6 cloves garlic, crushed
- 4 large mushrooms, thinly sliced
- 1/2 cup sweet red pepper
such as bell or Italia cut into match sticks
- 1 tablespoon
capers
- 2 tablespoons chopped chives (optional)
- 1 8.5 ounce can
artichoke hearts, drained
- 8 ounce sea scallops
- 8 ounce whole raw shirmp, peeled and
deveined
- 2 tablespoons Cheshire Garden Lemon Italia Vinegar or Cheshire Garden Purple Basil and Garlic Vinegar
- 1 pound fettucine
Heat the oil in a heavy skillet with butter. Sauté the onions
until soft and yellow. Add the garlic, mushrooms and peppers
and sauté until soft. Add the capers, artichokes, scallops and
shrimp and continue to simmer until the seafood is cooked, 5
to 7 minutes over medium heat.
Stir in the vinegar, using the liquid
to deglaze the pan, (scrape any browned particles and melt them
into the vinegar) and cook 1 minute longer. Serve over fettucine,
cooked al dente!
Serves 4 to 6
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