Scallops and Shrimp in Sambuca Cream Sauce


A couple nights ago I made a scallop and shrimp dish with a sambuca cream sauce tossed over penne pasta.  It might have been the most delicious thing I’ve ever eaten.

Ingredients:

Fresh Dill

3 tomatoes

Sambuca

Heavy cream

penne pasta

olive oil

Directions:

1) Bring salted water to a boil and throw in pasta.

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2) Chop tomatoes and about a 1/4 cup of the fresh dill.

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This will be about 10x more amazing in the summer with tomatoes from the garden!

2) Cook in olive oil for about a minute.

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3) Place your shrimp and scallops in the pan – making sure they are touching the actual pan and not on top of the tomatoes and dill.  Cook 1-2 minutes until shrimp are pink.  Flip shrimp and scallops over to the other side.


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4) Pour in 1/3 cup sambuca into the pan and simmer for a couple of minutes.  Add 1/2 cup of cream.

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5) Once the pasta is done, drain and toss with the tomato, shrimp and sambuca mixture.

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6) Think you’re in heaven.

After we ate all we could and were doing dishes, I looked over to see Ryan eating the leftovers straight out of the pot with a giant spoon because he loved it so much.  It was definitely a big hit in this house!

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