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Yield 4 servings:
3 Tbsp olive oil 12 oz medium shrimp peeled & deveined 4 large scallops 12 oz crawfish tails 1/2 lb angel hair pasta cooked al dente 1 large shallot diced or julienne 1/ 4 cup chopped red bell pepper 1 pod of garlic minced 1 Tbsp fresh basil chopped 1 tsp fresh oregano chopped 1/2 tsp thyme fresh 1/4 cup dry white wine 1/4 cup tomato sauce 2 tsp crushed red pepper 1 and 1/2 Tbsp lemon juice Salt to taste
In a saute pan pour the olive oil. Add shallots and red bell pepper, cook until transparent on a medium fire. Add the herbs and stir.
Add seafood & cook until done (you may simmer the scallops before preparing the dish).
Add the garlic and stir gently. Add arugula and let welt.
Deglaze the pan with the white wine. Add tomato sauce and red pepper.
Add the angel hair pasta and toss.
Finish w/ salt and pepper and lemon juice.
In a bowl place the pasta at the bottom and top with the seafood.