Farfalle Alla Venezia Recipe
Bow-Tide pasta with Shrimp and Scallops, flavored with Garlic and White Wine, tossed in a White Sauce finished with Pecorino cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
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.
- 2
Sauté Shrimp and Scallops
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.
- 3
Deglaze with Wine
Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- 4
Make the Cream Sauce
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.
- 5
Combine Pasta and Sauce
Add the cooked farfalle pasta to the skillet, tossing to coat in the sauce. Season with salt and black pepper to taste.
- 6
Serve
Plate the pasta and garnish with chopped parsley. Serve immediately.
