Name: Lucia | Italian Restaurants Farfalle Alla Venezia Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Farfalle pasta; 1 lb Shrimp, peeled and deveined; 1 lb Scallops; 4 cloves Garlic, minced; 1 cup White wine; 1 cup Heavy cream; 1 cup Pecorino cheese, grated; 2 tbs Olive oil; 1 tsp Salt; to taste Black pepper; to taste Parsley, chopped (for garnish)

Bow-Tide pasta with Shrimp and Scallops, flavored with Garlic and White Wine, tossed in a White Sauce finished with Pecorino cheese.

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and scallops, cooking until the shrimp turns pink and scallops are opaque, about 3-4 minutes.

Sauté Shrimp and Scallops

Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Deglaze with Wine

Reduce the heat to low and stir in the heavy cream. Allow it to heat through for another 2 minutes. Add the grated Pecorino cheese and stir until melted and the sauce thickens.

Make the Cream Sauce

Add the cooked farfalle pasta to the skillet, tossing to coat in the sauce. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Plate the pasta and garnish with chopped parsley. Serve immediately.

Serve

Farfalle pasta

Shrimp, peeled and deveined

Scallops

Garlic, minced

White wine

Heavy cream

Pecorino cheese, grated

Olive oil

Salt

Black pepper

Parsley, chopped (for garnish)

Farfalle Alla Venezia

Make Farfalle Alla Venezia Recipe in just 30m. Bow-Tide pasta with Shrimp and Scallops, flavored with Garlic and White Wine, tossed in a White Sauce finished with Pecorino cheese.

Farfalle Alla Venezia Recipe

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