Public recipe with member extras
Camel Milk Seafood Pasta
Shrimp and scallops tossed in a camel milk cream sauce with white wine and garlic.
Seafood Mains · Weeknight Entertaining · Coastal Pasta Night
What you need
Ingredients
- 12 oz Linguine
- 1 lb Mixed Shrimp and Scallops
- 3 tbsp Butter
- 3 cloves Garlic, minced
- 1/3 cup Dry White Wine
- 3/4 cup Camel Milk
- Fresh Parsley, to finish
Method
Instructions
- Cook the linguine until al dente; drain.
- Sear the shrimp and scallops in butter over medium-high heat until just cooked through, about 3 minutes; set aside.
- In the same pan, sauté the garlic 30 seconds, then deglaze with the wine and simmer until reduced by half.
- Reduce heat to low, stir in the camel milk, and simmer 3 to 4 minutes until slightly thickened.
- Toss with the pasta and seafood, and finish with fresh parsley.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
