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Making pasta at home is fun and easy with the Emeril Lagasse Pasta & Beyond. Adding tomato paste to your homemade pasta is a delicious way to “kick it up a notch” and perfectly compliments the seafood in this Fettuccine dish.
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For the pasta:
1 dry measuring container of flour
1 dry measuring container of semolina flour, fine
1 tsp of salt
3 tbsp. tomato paste
1 tbsp. olive oil
Water to the line
Place the flours and salt into the machine and place the lid on. In the liquid measuring cup add the tomato paste, fill to the line with water and stir in oil.
Pour the wet mixture through the lid to drizzle into the flour. Use the fettuccine pasta disk.
Press the batch button twice. Pasta will extrude on its own once ready.
For the seafood:
1 lb. large shrimp
2 6 oz. lobster tails, cut in half
1 lb. large dry sea scallops
3 tbsp. olive oil
2 tbsp. tomato paste
½ cup wine
2 cup cream
2 tbsp. dry sherry
Salt & pepper to taste
In a pan add olive oil and sear scallops until brown and remove. Next, sear the shrimp and lobster tails and remove from pan.
Add shallots, sauté 1 minute, add wine, tomato paste and cream. Reduce by half.
Add pasta to salted boiling water and boil for two-four minutes or until desired tenderness.
Toss seafood in the cream sauce for a minute and remove.
Toss pasta in the cream sauce for one minute and pour onto a large platter or bowl.
Serve pasta with seafood on top and garnish with fresh herbs if desired.
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