Shrimp & Scallop Pasta With a Creamy Paprika Sauce

Quick, easy and fantastic!

Recipe for two:

Penne or bowtie pasta
24 wild shrimp, peeled and deveined
6 sea scallops, side muscle removed
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tomato, chopped
1 t tomato paste
2 t paprika
pinch cayenne pepper
salt and pepper
olive oil
extra virgin olive oil
butter
1/2 c half and half

First get your salted pasta water going.  While that's happening, put a little butter and olive oil into a heavy saute pan, and place it on a medium high heat.

When the pans hot, add the scallops to the pan, and brown them on both sides, don't worry about cooking them all the way.  Just brown them and set aside.  Using the same pan add the onions and garlic, and more oil or butter if it needs it, cook until soft, then add the tomato, shrimp and tomato paste, cook for about two minutes.

Now add the paprika, cayenne and a little salt and pepper.  Stir the mixture and cook the spices a little.  Pour in the half and half, and add the scallops.  Stir and cook for another minute or two.

Drain the pasta, and return it to the pan.  Add a enough extra virgin olive oil to coat the pasta, tossing as you pour the oil..

At this point you can mix the pasta and sauce together, or keep them separated.  Plate onto warm plates.

Bon Appetit!  Chef Hobbes