Time Traveler
09-01-2004, 08:51 AM
I Think I'll start this out a bit different than some of the recepies I have posted in other places,,
Ingredients:
Olive Oil
Garlic
Small Onion
1 lb of cleaned Shrimp [I like the 25-30 ct size]I get mine swimming,, from the bait shop;)
1/2 lb bay scallops
1-15 oz can of Asparagus Spears
tspn of dried oregano
dash of salt to taste
tspn white pepper
1 sprig of fresh rosemary [2 if you love the flavor] and strip the stem
1 tbspn of blue cheese and Philly Creamcheese 3 0z, Parmesean'Romano,,,
1 lb pasta [your favorite,, I like thin linguinni]
I guess you want to know how to put this all together,,,
Here we go,,
In a large bowl,, combine shrimp, scallops, set aside 1/2 the can of asparagus and cut the other half into 3rds, ad the 3rds, oregano, pepper, rosemary and cheeses,, [don't just throw a chunk of cheese in there,, you have to make it small,, hehehe,,] stir it all together and set it aside for a while,, mix it every 10 minutes for about a half hour,,
In a 12" sauce pan coat the bottom with Olive oil,, add your finely chopped Garlic and small chopped onion, sizzle on medium high until the garlic begins to brown lightly,, Take another drink of your favorite beverage and stir that mix,, when the Garlic is lightly brown reduce the heat to medium and add your bowl of goodies,, Mix and cover and let it sit until it begins to sizzle,, Start your Pasta Now,, everyone has their own method of Pasta cooking but I add Olive oil to the water and a center palm of salt and bring the water to a boil and then add pasta stirring frequently,, meanwhile as the shrimp mix sizzles you need to mix that all together until the scallops get opaque, cover,, mix,, cover, mix,, at that point kill the heat,, leave covered and tend to the pasta,,,
You know when the Pasta is done by strand extraction,, mouth insertion taste, and it tends to float,, don't fling it on the wall because it Will stick even if it isn't done,, when the time is right,, strain your water out and dump the pasta into another large bowl and my secret touch is a couple of dollops of Maries Bluecheese dressing in the Hot pasta so it doesn't stick together,, stirring it all in,,
The Magic is ready to do as you wish,, Serve the pasta and spoon the shrimp over the top,, Or,, Pour it all together and mix it up well,, I prefer the latter with a generous sprinkle of a combination of Parmesean/Romano...
It really doesn't take that long and what a delight to the taste buds,,
:D
Ingredients:
Olive Oil
Garlic
Small Onion
1 lb of cleaned Shrimp [I like the 25-30 ct size]I get mine swimming,, from the bait shop;)
1/2 lb bay scallops
1-15 oz can of Asparagus Spears
tspn of dried oregano
dash of salt to taste
tspn white pepper
1 sprig of fresh rosemary [2 if you love the flavor] and strip the stem
1 tbspn of blue cheese and Philly Creamcheese 3 0z, Parmesean'Romano,,,
1 lb pasta [your favorite,, I like thin linguinni]
I guess you want to know how to put this all together,,,
Here we go,,
In a large bowl,, combine shrimp, scallops, set aside 1/2 the can of asparagus and cut the other half into 3rds, ad the 3rds, oregano, pepper, rosemary and cheeses,, [don't just throw a chunk of cheese in there,, you have to make it small,, hehehe,,] stir it all together and set it aside for a while,, mix it every 10 minutes for about a half hour,,
In a 12" sauce pan coat the bottom with Olive oil,, add your finely chopped Garlic and small chopped onion, sizzle on medium high until the garlic begins to brown lightly,, Take another drink of your favorite beverage and stir that mix,, when the Garlic is lightly brown reduce the heat to medium and add your bowl of goodies,, Mix and cover and let it sit until it begins to sizzle,, Start your Pasta Now,, everyone has their own method of Pasta cooking but I add Olive oil to the water and a center palm of salt and bring the water to a boil and then add pasta stirring frequently,, meanwhile as the shrimp mix sizzles you need to mix that all together until the scallops get opaque, cover,, mix,, cover, mix,, at that point kill the heat,, leave covered and tend to the pasta,,,
You know when the Pasta is done by strand extraction,, mouth insertion taste, and it tends to float,, don't fling it on the wall because it Will stick even if it isn't done,, when the time is right,, strain your water out and dump the pasta into another large bowl and my secret touch is a couple of dollops of Maries Bluecheese dressing in the Hot pasta so it doesn't stick together,, stirring it all in,,
The Magic is ready to do as you wish,, Serve the pasta and spoon the shrimp over the top,, Or,, Pour it all together and mix it up well,, I prefer the latter with a generous sprinkle of a combination of Parmesean/Romano...
It really doesn't take that long and what a delight to the taste buds,,
:D