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