The RV Chronicles — Hopefully not fake news at the ‘Jimmy Rockford’ (Recipe: Pasta w/ Shrimp & Scallops in Pink Sauce)

My first entry in The RV Chronicles came on August 6, 2015. It doesn’t sound like a lot of time, but we’ve discovered almost 1,300 planets since then.

If all goes as planned, my final dispatch from the Jimmy Rockford will happen in the coming weeks — hopefully before we see any more 50-point headlines in the news.

Yep, on a recent trek to the Chestnut Lane house, I buried a St. Joseph statue in the yard and wouldn’t you know it? Someone made a full-price offer! In the mean time, we made a full-price offer on a home to get us by for the next year, or so. Both offers: accepted.

Now, if you’ve ever bought or sold a house, you know that acceptance of an offer is just the first step in a grueling process.

Should the dude we’ve entered into a contract with doesn’t add better attic access, I’m going to tell him to go kick rocks. And if the folks who want the Chestnut Lane home come up with some ridiculous contract amendment, I’ll likely tell them the deal’s off. I sincerely hope neither is the case.

OK, fine. I’ll probably cave regardless. Nineteen months here has been interesting. But it’s more than enough.

Keep your fingers crossed for us? Please?

—30—

Though I’ve made this dish a number of times without measuring anything, I must credit two sources for this post.

First, Raimondo’s, a restaurant on Long Beach Island, NJ. It was more than 20 years ago there that I was served my first true Italian pink sauce — tomatoes and heavy cream. Giada De Laurentiis also deserves my nod for tested measurements and the introduction of clam juice to the version I usually make. As published, these ingredient measurements are mostly Giada’s.

And it’s better than most Italian joints offer up at $20 per entree.

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Pasta w/ Shrimp & Scallops in Pink Sauce

Pasta w/ Shrimp & Scallops in Pink Sauce

Pasta w/ Shrimp & Scallops in Pink Sauce — A restaurant meal from your kitchen

5.0 from 3 reviews
Pasta w/ Shrimp & Scallops in Pink Sauce
 
Prep time
Cook time
Total time
 
Pasta w/ Shrimp & Scallops in Pink Sauce — A restaurant meal from your kitchen
Author:
Recipe type: Main
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb – Ridged tubular pasta (penne, ziti, rigatoni – anything with the word 'rigati')
  • ½ lb – Jumbo shrimp (16-20 count), peeled and deveined
  • ½ lb – Sea scallops
  • 4 – Garlic cloves, minced
  • ½ tsp – Kosher salt
  • ½ tsp – Coursely ground black pepper
  • 1 – 15 oz can diced tomatoes, drained
  • ¼ cup – Chopped fresh basil
  • ¼ cup – Chopped fresh flat-leaf parsley
  • ¼ tsp – Crushed red pepper
  • 1 cup – Dry white wine (such as Pinot Grigio, Sauvignon Blanc, Pinot Gris)
  • ⅓ cup – Clam juice*
  • ¾ cup – Heavy whipping cream
  • ½ cup – Grated Parmesan or Pecorino Romano
Instructions
  1. Cook the pasta per the package instructions — minus about 1 minute (it needs to be partially firm because it's going to cook some more in a sauce later); set aside.
  2. In a large skillet, heat the olive oil to medium-high.
  3. Add the garlic and scallops to the hot oil; cook for about 30 seconds – stirring regularly – then add the shrimp.
  4. Cook for another 1 minute, or so, until shrimp is mostly pink (it doesn't need to be fully cooked at this point); remove from pan and set aside.
  5. To the hot skillet, add tomatoes, half (each) of the basil and parsely, red pepper, salt and black pepper; cook – stirring regularly – for 2 minutes.
  6. Add the wine and clam juice, combine and cook until the liquid is reduced by half — about 1 minute.
  7. Add the heavy whipping cream and bring to a boil.
  8. Reduce to a simmer and cook for another 6 minutes, stirring regularly.
  9. Add half of the Parmesan, the shrimp and scallops to the mixture and bring heat back to medium-high. Cook until it comes to a light boil – about 2 minutes – then add pasta back to the skillet.
  10. Combine all the ingredients while cooking for another 1 minute.
  11. Immediately transfer to a large serving bowl.
  12. Toss with remaining basil and parsley; top with remaining Parmesan.
  13. Serve immediately.
Notes
*- Generally found on the supermarket aisle near the canned tuna.

 

Comments

  1. I can’t resist a good seafood dish, and this one sounds really, really good!! Definitely have my fingers crossed for you… Hoping all goes well & quick so y’all can move on to the next chapter!!

    • adamjholland says:

      Thank you, Michele. Still trying to figure out what I might call the next chapter… How does ‘The Halfway House Chronicles’ sound? ;-)

  2. Fingers crossed!!!! My mom buried a St. Joseph and finally unloaded the entire farm (literally) which I seriously ever doubted would happen!!!!!!!!

    Love this sauce!!!!!!!! I can’t wait to see what you’re going to whip up in your “real” kitchen soon!

    • adamjholland says:

      Aw, thank you, Debra. It’ll be interesting to see how much rust I have to shake off with a real stove top. I appreciate your words of encouragement.

  3. I crossed both fingers and toes and doing what I do best, praying that this deal finally gets done.
    The shrimp dish looks so good. I’ve seen this sauce but hadn’t heard it called pink sauce.
    I learned something new which I usually do when following your blog.

    • adamjholland says:

      Seems like such a simple name (pink sauce) huh? Not a very sexy name, but accurate for sure. First time I ever saw it was on a Skinner Pasta calendar in the 1980s. That recipe called for Parmesan salad dressing, which didn’t exist in my small home town. — Thank you for your well wishes. :-)

  4. My mom swears by the St. Joseph statue gig! Fingers and toes crossed it all works out. And I am ALL OVER this shrimp and scallop dish. We just recently acquired 20 pounds of jumbo wild-caught shrimp. I see lots of shrimp dishes in our future. :)

    • adamjholland says:

      Kathryn, I’ll swear to you that I was not a fan of burying some plastic ‘patron saint of real estate’ statue. But, the timing seems to indicate that … well. ~ We go through about 5 pounds of fresh Gulf shrimp a week. You’ll figure out something. ;-)

  5. Holli and I love pink sauce and have been searching for a recipe like the one at the hole-in-the-wall where we love to eat Italian……….they have all been exactly the same recipe, until I saw yours. It is different so we are going to give it whirl this coming weekend!

    P.S. – St. Joseph works! I’m so glad you used him!

  6. Working in Real Estate over the past 40 years, I’m keeping my fingers crossed that both transaction end up at at an amiable closing table, and in a timely manner. What a relief Adam. And this recipe sounds really really good.

    • adamjholland says:

      Thank you, Lea Ann. Interestingly enough, our new Realtor showed the house 8-10 times and someone made an offer. While our previous two reps are nice people, they really wanted to sit back and let the Internet sell the place. As for our temporary digs down here, the owner accepted our amendments as requested. Thank you for your kind words. :-)

  7. Kath the Cook says:

    I’m the reader that kept nagging you about the St. Joseph statue – glad you finally did it and that it seems like it will pay off! Will refrain from sayin’ any more… ; ) Congratulations!

    the pasta however looks like a very delicious celebratory dish. bon appetito!

    • adamjholland says:

      Aww, Kath. The people who know me will attest to the fact that I need nagging … prodding … and finally, a swift kick in the ass. Thank you for your encouragement. Wish I’d listened to you a year ago. ;-) And thank you for your kind words.

  8. Earlene Moon says:

    now this is the good stuff

  9. Good luck and Godspeed with the buying and selling! Here’s to new beginnings!

  10. Fingers crossed! I also do believe you are now the king of shrimp. But I would be the queen if I lived in your neck of the woods!

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