Sun Dried Tomato Spaghettini with Leeks Shrimp and Scallops
Time: 20 minutes
16 large shrimp, shelled and deveined
16 large sea scallops
1 large leek, cut in half lengthwise and then into 1" pieces
1 shallot chopped
1 tbsp olive oil
1/4 cup dry white wine
Salt to taste and plenty of black pepper
2 tbsp heavy cream (optional, but great if you do add it!)
Sun dried tomato spaghettini
Water for boiling pasta (about 4 cups)
Romano or Parmesan cheese
Heat oil in a medium skillet until very hot. Add scallops and shrimp and saute on high until barely cooked. Remove and set aside. Saute the shallot in the remaining oil, on high heat, add the leeks and white wine, salt to taste and simmer until tender. Return the shrimp and scallops to the leek mixture and add cream blending well. Turn heat off and cover to keep warm.
In a large pot bring the water to a rolling boil. Add enough pasta for 4 persons (I usually measure by making a circle with my thumb and fore-finger for each person). Boil for 5-7 minutes and strain. Serve topped with shrimp/scallop mixture and sprinkle a generous amount of black pepper on top, along with a few shavings of Romano or Parmesan cheese.