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Tuesday, June 8, 2010

Cranberry Fettuccine Tomato Cream Sauce with Shrimps and Scallops


This is what happens when I Just Love My Apron takes on Western cuisine!

You won't see me sharing western cuisine often. I do cook that style but most of the time they are basic dishes that you can find anywhere. However, this one is different...(smile). It has developed over time and finally found a spot to stay in my food membrane.

A friend of ours from Alaska was in town on Memorial day weekend and stayed with us. For his last dinner in Seattle for this trip, I offered him a homemade meal. He just found out that I'm a food blogger who cooks/bakes and blogs about it. No surprise, he had high expectations of me.  Since he's from Alaska where there is plenty of seafood, I decided to make him a Seafood dish to remind him of Alaska (how funny). He's not really familiar with Asian cuisine and I didn't want to torture him, so pasta was a smart move for his sake!

Boil pasta in cranberry juice

This dish is inspired by a conversation I had with a friend at a non-profit event. We were talking about food and got to food blogs. He asked me one question that I struggled with--what is your signature western dish? Hmm..I paused and thought for a while and decided to tell him that I actually didn't know. Maybe I didn't have one? It's hard to find one because once you name it, it's your signature, your name is on it. Since then I've been searching for one and decided to take this dish as my western signature dish!...for now...There's still room to grow so maybe I will have a new signature dish or a new version of this pasta in the next couple months?

As you're reading this post, what is your signature western dish?

I have learned a new trick of cooking shrimp from the Momofuku Cookbook and have applied it to this dish. It makes a big difference. You pan-grill the shrimp and use the back of a wooden spoon or a heavy pan to put some weight on them. It makes the shrimp crispier and smokier but moist inside. It's tasty. Period.

I've also learned from you, awesome bloggers, whose blogs I have visited. You know who I'm talking about if you have seen me pop onto your blog frequently! Every element of food is important. It should be flavorful and when all the flavorful components are combined the result?.....scrumptious dish....

T's Cranberry Fettuccine Tomato Cream Sauce with Shrimps and Scallops
Yield: 4

For shrimps
1 lb raw peeled de-veined tail-off 16/20 shrimp
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp smoked paprika
2 TBS unsalted butter

1 lb Fettuccine pasta or spaghetti (your choice)
1 gallon cranberry juice
Sea salt for salting water
Save 1 cup of cranberry juice from cooking pasta

Scallop tomato creamy sauce

1 lb baby scallops
3 TBS tomato paste
1 cup heavy cream
1/2 cup dry white wine
1/2 cup sour cream
1/2 cup leftover cranberry juice from boiling pasta
1 8oz. pint sliced white mushroom
1 fresh bay leaf; if using dry please use 2 leaves
2 garlic cloves, minced
1 TBS thinly sliced shallots
1 TBS olive oil
1 TBS unsalted butter
1 tsp Italian seasoning
1/4 tsp each oregano, grounded nutmeg, cayenne pepper
1/2 cup grated Parmigiano-Reggiano
1 TBS minced parsley
Salt and pepper for seasoning

  • Season shrimps with salt, pepper, and paprika. Set aside in a fridge for 15 mins
  • Boil cranberry juice and season with salt, add pasta and cook to al dente per package's instruction
  • Save 1 cup of cranberry juice from cooking. We will use 1/2 cup. The other half is in case we need to lighten up the sauce
  • While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce
  • When the pan is hot, add olive oil. Then add shallot and garlic. Saute them till they're translucent
  • Add mushroom. Saute it till mushroom starts to cook through. They will absorb oil, so add 1 TBS of butter.
  • Add white wine. Simmer it for 10 mins. Add cream and tomato paste. Use wooden spoon stir for the paste to dissolve. 
  • Add 1/2 cup cranberry juice. Add bay leaf, and all the seasonings. Let it simmer for 15 mins
  • Add scallops in the sauce; stir
  • In a meantime, pan-grill the shrimps. Heat up a cast iron pan. Add butter. When butter is melting and starts to bubble. Add shrimps
  • Cook shrimps for about 2 mins on each side. The trick is to use a back of a wooden spoon or spatula to put some weight on the shrimps so that their edge get crispy and to create a smokey flavor. After cook all the shrimps, set aside by covering with foil
  • Going back to the sauce, add sour cream, stir, then add cheese. Add salt and pepper if needed

To Plate:
  • Place pasta on a prepared dish, pour the cream sauce over, place shrimps on top, and sprinkle with minced parsley
  • Sprinkle with more cheese if needed

We finished the evening off with this homemade cream cheese brownie and ice cream

Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops on FoodistaCranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops


Biren said...

Never thought of boiling pasta with fruit juice. That's so creative! That sauce looks really delicious.

You know I am stumped when asked about my signature dish. I'll have to think about it :)

roxan said...

Tanantha you always impress me! That's awesome you have signature dishes... My friends ask me sometimes what my signature dish is and the truth is I don't have one. I'm just a recipe copier. hahaha... Hopefully someday I'll have one!

Monet said...

Some amazing tips and ideas! I love the hue of that pasta, and I can't wait to try boiling my pasta with juice. Thanks for sharing!

Lazaro Cooks! said...


Amazing dish. I love the way you've thought of every layer on this course. The cooking of the pasta is inventive...I would love to give it a go.

Fantastic flavor profile and lovely presentation. Two thumbs way up! Your Alaskan friend was lucky to have enjoyed it.


denise @ quickies on the dinner table said...

My kids would get such a kick out of this!! Imagine boiling pasta in juice!!! I love how it stains the pasta so beautifully! A fantastic recipe - so incredibly creative...there's flavour happening everywhere in this dish!

I don't have a signature dish - I almost never cook the same thing the same way twice ROFL I'm quite rebellious and very experimental in the kitchen, so my food is always changing *sigh* No signature dish....maybe it's time I got one??

Btw - thanks for the tip on cooking shrimp :)

Julie M. said...

What a creative and beautiful dish your developed! I love the idea of cooking noodles in fruit juice. It brings about so many possibilities I hadn't thought of before!

I'm not sure what my signature dish is. It seems to change with my mood.

Cook with Madin said...

Hi Tanantha, very inventive on pasta, boiling it in cranberry juice. Love the sauce and the presentation. I've been asked that question too. But I really don't have a signature dish. Maybe and hopefully someday.

Lawyer Loves Lunch said...

Boiling pasta in juice? That's so cool (and pretty)! I'm guessing the cranberry flavor is pretty subtle?

Judy said...

Very creative, Tanantha! Lovely pasta dish! :)

Jean said...

The cranberry pasta is so creative! I would never have thought of that! That's a beautiful dish!

sweetlife said...

oh goodness, boiling th pasta in juice...too sweet and your sauce seriuosly I'm drooling..oh what a great recipe..signature dish? hmm i'm not sure maybe something mexican..


Anonymous said...

Wow, this is a truly amazing pasta creation! I love your use of cranberry juice in cooking the fettuccine and in the sauce! Wonderful!

Magic of Spice said...

I absolutely love this! Great idea with the cranberry:)

zerrin said...

Boiling pasta in cranberry juice sounds interesting. Never thought of it! It gives a very nice color to pasta, must try it. And this dish is totally amazing! Perfect presentation!

lequan@luvtoeat said...

Tanantha I love this dish! I am a huge seafood lover. If anyone offered this dish to me I would do the happy dance for them before, during, and after dinner cause that's how happy it would make me feel :-D. I love that you used cranberry juice - genius! Thank you for the shrimp cooking tip as well. Your shrimps looked cooked to perfection. What a beautiful dish this is Tanantha. Thank you for sharing.

citronetvanille said...

That is a genious idea, I am curious, can you taste the cranberry flavor? I love those pink fettucine, and your recipe is very unique! Beautiful

Karolina said...

This looks amazing. I am so glad my local market is on tommorow, so I will be able to get some fresh prawns and scallops. These are bautiful with pasta, and your sauce souds realy yummy.

Judy said...

Congrats on the Top 9 today! :) See... this is why I want to invite myself over for dinner! LOL.

Linn @ Swedish Home Cooking said...

It is a great recipe that you have put together. I love the red fettucine, it makes the course really interesting!

Rick said...

Cranberry fetteccine! Christmas comes early this year.

The "Wizard" said...

Can't wait to try this one..
Thanks so much for sharing... :) Had a few simple signature dishes in my Restaurant.. I loved them all...

Liv Wan said...

Hi Tanantha,
Thank you for sharing this great recipe and the brilliant new trick ;P. Boiling pasta with cranberry juice is so cool and very creative. Love this dish!!!

polwig said...

That is amazing. In Poland we eat a lot of noodles with cheese and strawberries but then never really have boiled the noodles in the strawberry juice. Awesome Idea !!!

Jenn [Defunkt Gourmet] said...

Love how you used cranberry juice to cook your pasta. Definitely creative and unique. Great job! Btw the brownie looks divine :)

Tanantha P. said...

Thanks everyone! A few questions asked about the cranberry flavor. Yes, it's subtle but you can still taste it and it makes you wonder what it is!

Simply Life said...

what a delicious dish!

My Carolina Kitchen said...

Fabulous photo. I had to stop and comment it was so beautiful.

My first visit to your blog but certainly not my last. Very clever idea of boiling pasta with fruit juice. I'm thinking this is a very good thing and one I should give a go.

Heather said...

Wowwww, how innovative and delicious!

Magdalena said...

Cranberry fettucine - incredible idea. I have bookmarked this, as in general I search for new ideas for pasta that I can do at home (spinach, beets, tomatoes are great, but everybody knows it). Great!

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