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Gregory Peck's Spaghettini With Seafood Recipe
|Olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Garlic||2 Clove (10 gm), minced|
|Shallots||4 , minced|
|Tomatoes||6 Large, peeled and coarsely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green peppercorns||1 Teaspoon|
|Medium shrimp||1 Pound, peeled and deveined|
|Sea scallops||1 Pound, cut into equal-sized pieces|
|Heavy cream||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Calories 848 Calories from Fat 183
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 6.3 g31.5%
Trans Fat 0 g
Cholesterol 231 mg
Sodium 519.7 mg21.7%
Total Carbohydrates 104 g34.8%
Dietary Fiber 7.5 g30.1%
Sugars 11.4 g
Protein 58 g115.7%
Vitamin A 61.5% Vitamin C 72.2%
Calcium 14.9% Iron 25.3%
*Based on a 2000 Calorie diet
Add the garlic and shallots and cook until softened but not burned, about 3 minutes, stirring frequently.
Add the tomatoes, wine, peppercorns, salt, and ground pepper.
Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes.
Add the shrimp and scallops.
Reduce the heat to moderately low and simmer until the seafood is opaque and firm, about 15 minutes.
Stir in the cream, add the capers, and increase the heat to high.
Bring to a boil, then remove from the heat and keep warm.
Meanwhile, in a large pot of boiling, salted water, cook the spaghettini according to package directions.
Drain and turn out into a serving bowl.
Add the sauce, toss gently, and serve at once.