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Made in New Hampshire
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Seafood Italia

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 Blenda d'Italia Vinegar
  • 1 pound fettuccine

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 fettuccine, cooked al dente!

Serves 4 to 6

Cheshire Garden products used in this recipe:



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