Seafood Riviera
Creating delicious restaurant-style dishes is easier than you think. And my Seafood Rivera is as good if not better than any seafood pasta dish you'll get at your favorite Italian restaurant.
Servings: 2
Calories: 1232kcal
Ingredients
- ½ lb linguine
- 2 tbsp olive oil
- ½ lb scallops
- ½ lb shrimp
- ½ cup sundried tomatoes 12-16 halves
- 8 ounces mushrooms sliced
- ½ cup artichoke hearts 6-8 small hearts
- 2 tablespoon pesto
- ¼ cup Romano cheese
- ½ cup heavy cream
- ¾ cup chicken stock or vegetabke stock
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon black pepper
- 2 tablespoon butter
- 1 tablespoon flour
Pesto
- 2 bunches basil use basil leaves only, no large stems
- ½ bunch Italian parsley use parsley leaves only, no large stems
- 2 clove garlic
- ¼ cup pine nuts or walnuts toasted
- ¼ cup Romano cheese grated
- ¼ cup olive oil
Instructions
Pesto
- Remove the leaves from the basil and parsley, do not use the stems
- To toast your pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts. Keep the pine nuts moving around so they toast without burning.
- Place the basil into your food processor, Pulse it's until it's minced very well.
- Add garlic, toasted pine nuts, and grated Romano cheese, pulse to combine.
- Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
Seafood Riviera
- Get pasta water ready. You will cook the pasta once you begin to make the sauce for the seafood riviera.
- Add olive oil to a large hot saute pan. Place the scallops on one side of the pan and the mushrooms on the other side of the pan. Cook for 2 minutes, moving the mushrooms around as they cook.
- After two minutes flip the scallops and add the shrimp to the pan. Move the shrimp around and cook until they are almost finished.
- Add the stock, heavy cream, pesto and seasonings to the pan and mix the sauce together off the heat.**This is about the time you should start cooking your pasta
- Add the sun-dried tomatoes, sliced artichoke hearts and grated Romano cheese to the pan and bring the sauce to a light boil. Add the butter rolled in flour to thicken the sauce. Reduce the heat to medium and allow the sauce to reduce and thicken slightly. (about 2 minutes)
- Serve the finished dish over linguine or the pasta of your choice.**Mix a little of the sauce with the pasta before adding the other ingredients. It will make the dish look better when you serve it
Nutrition
Calories: 1232kcal | Carbohydrates: 121g | Protein: 69g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 442mg | Sodium: 2141mg | Potassium: 2036mg | Fiber: 10g | Sugar: 18g | Vitamin A: 2324IU | Vitamin C: 28mg | Calcium: 431mg | Iron: 8mg