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Add a photoServings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 x garlic clove crushed
- 1 lb large shrimp shelled
- 1/2 lb sea scallops salt and pepper
- 1 lb angel hair pasta
- 1 1/2 c. pasta cooking liquid extra virgin olive oil for drizzling
- 4 ounce chevre goat cheese
- 1/2 c. grated fresh Parmesan cheese
- 1/4 c. minced fresh parsley
Directions
- Bring large pan of water to boil for the pasta. Add in plenty of salt.
- Set the oven to 450F. Have on hand a 12" baking dish.
- In a skillet, heat the oil and cook the garlic for 1 minute. Add in the shrimp, scallops, salt, and pepper. Cook, stirring constantly, for 1 minute. With a slotted spoon, remove them from pan. Set pan aside.
- Add in the angel hair to the boiling water. Cook, stirring constantly , for 2 min or possibly till the angel hair has separated but is not cooked through. Dip a glass measuring c. into the water and remove 1 1/2 c of the liquid. Set the liquid aside. Drain the angel hair (Betsy's note: rinse the pasta well) and return it to pan. Sprinkle with sufficient extra virgin olive oil to coat it all over.
- Add in 1/3 of the pasta to the baking dish, then add in half the goat cheese, Parmesan, scallops, shrimp, and pepper. Continue making layers, ending with pasta. Pour the pasta cooking liquid into the skillet in that the shellfish was cooked. Bring it to a boil and let it bubble steadily for 2 min. Pour liquid over the pasta.
- Cut a piece of parchment paper which is the same size as the baking dish. Rub oil onto one side. Press the parchment directly onto the pasta, oiled side down. Transfer the dish to the warm oven.
- Bake the pasta for 10 min or possibly till it is tender. Sprinkle the pasta with parsley and serve at once.
- Betsy's notes: Original recipe called for only 1/2 lb shrimp, but I used a full lb. since we love shrimp. The recipe was so large it easily feeds six and the nutritional analysis is based on which. It might feed more, or possibly less, depending on the appetites. I also would rinse the pasta well - other wise you have to use a good amount of extra virgin olive oil to coat it and be able to separate it.
- I did cook a few times, and we just about O.D.'ed on seafood. Here's one recipe which I made and loved. See my notes about servings. It made a huge amount.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 657 | |
| Calories from Fat 90 | 14% |
| Total Fat 10.25g | 13% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 249mg | 10% |
| Potassium 466mg | 13% |
| Total Carbs 101.93g | 27% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.7g | 2% |
| Protein 36.23g | 58% |
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