Pink Peppercorn Penne

 

By: Shaun Ursell (Bonfire Bistro, Winnipeg MB)

Ingredients:
1 Tbsp butter
1 Tbsp of extra virgin olive oil
⅓ cup sliced red onion
½ Tbsp pureéd garlic (finely chopped)
½ Tbsp lemon juice
⅓ cup white wine
⅓ cup 35% whipped cream
4–6 prawns
3–4 scallops
½ cup sugar snap peas (thinly sliced)
½ cup cherry tomatoes (halved)
1 Tbsp parsley, sage and thyme (finely chopped)
2 cups pink peppercorn penne (cooked)
salt and pepper to your discretion

Directions

  • Over medium heat, melt butter with oil, add the red onion and garlic
  • Sauté lightly until onions begin to cook, add white wine, lemon juice, and cream
  • Bring to a boil. Add prawns and scallops, peas and tomatoes.
  • Reduce until sauce has thickened slightly and seafood is cooked.
  • Combine with penne and toss to coat noodles.
  • Season with chopped herbs, salt and pepper.

Bon appétit!