Ingredients
The following ingredients have 5 Servings
- 1 pound dried black (squid ink) pasta
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 2 cups heavy cream
- 1 pound large or jumbo shrimp, raw, cleaned and de-veined
- 1 pound fresh bay scallops, rinsed and patted dry
- Salt and cayenne pepper to taste
- A few pinches of saffron threads, crumbled
- 3 good sized bell peppers (I green, 1 red, and 1 yellow or orange, cored and seeded and sliced into very thin rings
- 1 tablespoon finely chopped parsley
Instruction
- Cook pasta in boiling water with 1 Tbsp butter unit al dente.
- While the pasta cooks, make the sauce. Cook and stir 1 Tbsp butter and 1 Tbsp flour until brown. Gradually pour in the cream. Blend and simmer until the sauce thickens. Add the shrimp Cook and stir 1 minute.
- Add the scallops. Cook a few more minutes. Season with a little cayenne pepper, salt, and a few pinches of saffron.
- Turn off heat and let stand. Meanwhile melt remaining 2 Tbsp butter in a large saucepan over medium heat. Sautee peppers a few minutes until tender but not soft.
- Drain pasta and arrange on a platter. Mound the seafood/sauce mixture in the middle and surround with alternating layers of the colored pepper rings.
- Sprinkle with the parsley and serve immediately.
