Goatfeathers Hurricane Pasta


  • 4 oz tri-colored rotini pasta
  • 6 medium shrimp
  • 6 medium scallops
  • 3 oz red bell pepper, finely julienned
  • 4 oz white wine
  • 4 oz tomato, seeded and chopped
  • 2 cups heavy cream, reduced in half
  • 1 Tbsp chopped garlic
  • 1/2 white onion or 1 shallot, finely chopped
  • 1 cup Parmesan cheese
  • 2 cups chicken broth
  • 2 balls fresh mozzarella cheese
  • Salt and pepper, to taste


Bring a large pot of water to a boil.

Drop rotini pasta into boiling water and cook al dente (approximately 10 minutes).

While pasta is cooking, in a sauté pan, heat a vegetable/oil (80/20 blend, if available), and when it begins to smoke lightly, toss in shrimp, scallops, red and yellow bell peppers. (Hint: This will work best if you use a nonstick pan.)

Once this is partially cooked, deglaze shrimp, scallops, red and yellow peppers with the white wine.

Let cook 4 to 5 minutes over low heat, then add the 4 ounces seeded and diced tomato. Sauté white onion and chopped garlic until opaque.

Add 2 cups chicken broth. Let chicken broth reduce by one-third, then add 1/2 cup Parmesan.

Cook and stir 5 minutes. Add salt and pepper to taste. Toss rotini pasta in mixture.

For an au gratin color, place two balls of fresh mozzarella cheese (thinly sliced) across top of pasta. Place in oven on broil. Serve immediately.

Makes 2

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