1912_Flamingo_BIG

 

1912 – CROWNE PLAZA HOTEL
CHRIS THOMASON & CHARLES CARTER
 

8 shrimp (peeled and deveined, 16-20 ct.)
8 scallops (20-30 ct.)
½ cup sliced mushrooms
½ cup diced peppers
1 tsp. chopped garlic
½ cup quartered artichokes
½ cup grape tomatoes
4 oz. prepared angel hair pasta
1 Tbsp. cooking oil
3 Tbsp. butter
½ cup dry white wine
1 Tbsp. chopped parsley
1 Tbsp. chopped cilantro
Salt and pepper to taste

Heat oil in a large skillet. Saute peppers and mushrooms until tender. Add garlic. Deglaze pan with wine. Add artichokes and seafood. Simmer uncovered until seafood is done and wine is reduced by half, stirring occasionally. Add tomatoes during last minute. Add butter and season to taste with salt and pepper. Toss with cooked warm pasta and add parsley and cilantro. Serves 2