Recipes
Pasta with Shrimp, Scallops & Asparagus in Zesty Lemon Cream
From the files of David Scott Allen.
- 1/2 cup nonfat buttermilk
- 1/2 cup mayonnaise
- zest of 1 lemon
- juice of 1 lemon
- 1/2 teaspoon salt
- pepper to taste
- 4 cups pasta--farfalle or campanelle, preferably
- 2 tablespoons butter
- 1 shallot, minced
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, tough muscle removed and halved horizontally
- red pepper flakes to taste
- 1 bunch asparagus, cut into 1" pieces and blanched
Mix buttermilk. mayonnaise, zest, juice, salt and black pepper in a ceramic bowl 1 hour prior to serving. Let sit at room temperature.
Add pasta to boiling salted water.
Melt butter in a skillet over medium-high heat. When foam subsides, add shallot and cook until just clear. Add shrimp, scallops and red pepper flakes. When shrimp turn pink on one side, turn them and the scallops, then add asparagus pieces. Sauté until seafood is cooked through.
When pasta is done, strain and place in a large serving bowl. Toss with shrimp, asparagus and buttermilk mixture. Serve immediately.
Wine pairings- White: Vermentino; Vernaccia di San Gimignano; Sauvignon blanc
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