I Wonder: Fresh Pasta (A Guest Blog by Sabrina Snyder)
Have you ever found yourself saying “I wonder what to do with that?” when shopping our store?
Meet Sabrina Snyder, Personal Chef of Dinner, then Dessert. She will be guest blogging and sharing delicious recipes for Whole Foods Market throughout the year. Her first blog is inspired by our fresh Severino Pasta, locally made from a family-owned company in New Jersey. You can find Severino Pasta in our Specialty Department.
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If you are looking for a fabulous seafood dish to serve this holiday season, Shrimp and Scallop Saffron Cream Pasta works great for dinner parties, as well as for your weekend meals at home as it takes just over an hour from beginning to end. Serve with crusty garlic bread using a loaf of Italian bread from the Whole Foods fresh bakery and you’ve got a great meal! Add a caprese salad and you’re on your way to a fabulous dinner party!
Serves 4
Ingredients:
2 cups clam juice
1 cup heavy cream*
1 cup whole milk*
1 cup white wine
6 tablespoons tomato sauce*
¾ teaspoon saffron
1 ½ pounds shrimp [the larger the better!]
1 pound scallops [10/20 Scallops work best]
8 tablespoons butter, unsalted*, divided
2 tablespoons flour*
3 medium leeks, white part only, sliced
½ cup Panko crumbs
1/3 cup Parmesan cheese + Additional cheese to top the pasta
2 teaspoons garlic, minced
2 teaspoons minced fresh tarragon
2 tablespoons freshly chopped parsley
1 lb fresh Severino linguine
Salt and pepper*
Cast Iron Skillet or any oven safe 10” or greater fry pan
Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Delicious 365 Brand Ingredients
Directions:
Preheat the oven to 375 degrees F.
Sauce: Combine the stock, cream, wine, tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and continue to cook the sauce until reduced by half, about 18 minutes. Mash 1 tablespoon of the butter together with 1 tablespoons flour. Whisk the butter mixture into the sauce along with ½ teaspoon salt and ½ teaspoon pepper. Simmer, stirring constantly, until thickened, about 2-3 minutes. Set aside.
Leeks: Melt 3 tablespoons of the butter in a medium sauté pan. Add leeks and cook over medium heat for 5 minutes, until softened. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Topping: Combine the panko, 1/3 cup parmesan, tarragon, and garlic. Melt 3 tablespoons of butter and mix it into the crumbs until they’re moistened and stir in small fry pan to toast for 2 – 3 minutes over medium heat.
Melt 1 tablespoon of butter into the bottom of the cast iron skillet. Place the scallops and shrimp in the pan, being careful not to overcrowd. Spoon the leeks over the seafood and add half of the sauce to the seafood. Bake for 15 minutes or until the top is browned.
Assembly: While Seafood is cooking, prepare the fresh pasta and combine with the second half of the sauce and equally divide the pasta onto 4 plates. When the seafood comes out of the oven, evenly distribute the shrimp and scallops to each plate and top with crispy panko topping. Sprinkle fresh parsley and grate fresh parmesan over the top of each plate.
Simply decadent!
Enjoy!
Post By: Sabrina Snyder, Dinner, then Dessert
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Sounds delicious and looks amazing! I’m looking forward to trying this recipe at my next dinner party!
Love the idea of combining fresh pasta with scallops and leaks. This sounds like a great Sunday dinner – I just hope mine ends up looking as good as your photo!
Wonderful picture of the pasta! I can’t wait to try the recipe.
From one private chef to another….This sounds wonderful!!!
I can’t believe that something that sounds so easy to make can look sooo good. I’m going to whole foods later today to buy Severino pasta! Yum.
I will make this for Sunday dinner! Sounds and looks delicious!!