After the Celebrity Cruise we went on last week, Mr. Bear and I were craving something warm, creamy, and seafood-y. One of Mr. Bear's favorite dishes is Penne al la Vodka - which is usually made with jarred sauce. For our big Saturday night meal, I decided to make my own sauce - a tomato cream sauce - and throw in a little Prosciutto for a meatier taste. I used shrimp, large scallops, onions, and fresh herbs along with the Penne. As Mr. Bear gobbled up his dinner, he told me with his mouth full, "This is better than anything we ate on the cruise - better than anything you've ever made!" I had to agree, neither of us stopped eating until we were about to burst. And the next day... the pasta was STILL good cold!
¾ pounds Penne Pasta
1 pound Shrimp, de-veined and detailed
6 large Scallops
4 slices Prosciutto
5 Tablespoons Butter
4 Tablespoons Olive Oil
1 whole Vidalia Onion (small)
2 cloves Garlic, diced
½ cups White Wine - Chardonnay is my fav
1 can Diced Tomatoes in Oregano, Basil, Garlic (8 Oz)
1 can Tomato Paste
1 cup Heavy Cream
Fresh Basil - 1/2 cup, cut into slivers
Salt To Taste
Pepper To Taste
1. Cook penne until al dente in salted water. Drain and set aside.
2. Slice and dice onion (size of piece is your preference). Dice garlic (or crush if you prefer).
3. In a cast iron skillet, add 2 tablespoons of olive oil and 1/2 tablespoon diced garlic. Over medium- low heat, cook 1-2 minutes. Add shrimp, turn heat up to medium, and cook until the tails curl and the shrimps turn pink. DO NOT OVERCOOK (I did about 1-2 min for each side). Remove shrimp, place in a large glass bowl, cover with tinfoil.
4. Add 2 tablespoons of butter to the skillet. Melt over med heat. Cut prosciutto into small pieces. Add to the skillet. Lay scallops on a paper towel and pat both sides dry. Season each side with salt and pepper. Add to skillet and cook 3 minutes for each side. Remove scallops, place in a glass bowl, cover with tinfoil.
*There will be butter/oil residue in the skillet, as well as the pieces of proscuitto. Leave these here for taste.
4. In the same skillet, add two tablespoons of butter and 2 tablespoons of olive oil. Add remaining garlic and the onions. Cook until onions are translucent. Add white wine and cook 4 minutes. Add diced tomatoes and can of tomato paste. Stir and cook sauce for 8 minutes over med-low heat..
5. Turn the heat down to low. Slowly add in your heavy cream and stir using a wooden spoon. Season with salt and pepper.
6. While your sauce simmers on LOW heat, place your shrimp on a cutting board and slice into bite sized pieces. Add to the sauce. Place your scallops on the cutting board and carefully slice your scallops into bite sized pieces. Add to the sauce. Stir and cook on low heat for 4 minutes.
7. Add pasta and stir so that all pieces are coated with sauce. Sprinkle 1/2 chopped Basil into the pasta and stir. Season with salt and pepper if needed.
**Excuse my poor photos, my camera flash is not working!