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Farfalle alla Nina

Serves 2


  • 6 large shrimp, cleaned
  • 10 sea scallops
  • ½ cup fresh basil, chopped
  • 4 tbsp. parsley
  • ½ cup scallion, chopped
  • 5 tbsp. fresh garlic, sliced
  • 2 tsp. black pepper
  • 2 tsp. salt
  • ½ cup white wine
  • ½ cup grape tomatoes, chopped
  • ½ lb. grape tomatoes, chopped
  • ½ lb. farfalle, pasta, cooked al dente, (Barilla)
  • ½ cup extra virgin olive oil
  • 4 tbsp. butter
  • 4 cups chicken stock (recipe below)
  • ½ cup all-purpose flour


  1.  Cooking farfalle pasta; bring a large pot of water to a boil. Add salt and farfalle pasta and let cook for 10 minutes, till al dente.
  2. Meanwhile, in a large sauté pan, heat the olive oil on medium to high heat. Flour the shrimp and scallops, then pan sear on each side till golden brown. Remove the shrimp and scallops from the pan. Add the fresh garlic and sauté until lightly brown. Return the shrimp and scallops back to the pan and add the basil, parsley, sundried tomatoes, fresh tomatoes and butter. Sauté everything together adding white wine and chicken stock allowing everything to cook together (2 minutes). Lower flame to a simmer adding salt and pepper to taste. Once reduced to perfection, add in cooked farfalle pasta and toss together, and serve. 

Hudson Valley Restaurant Week is back this April 8-21!