Shrimp & Scallop Pasta In A Creamy Srirachi Sauce

• 12 med-large shrimp, peeled and deveined
• 12 large scallops
• 2 tsp olive oil
• 1-2 tsp. Srirachi sauce (to taste)
• minced garlic (1 teaspoon)
• 3/4 cup heavy cream or sour cream
• Chicken broth or bouillon, approx. 1-1/2 cup
• 1/4 cup white wine
• 8 oz. Angel hair pasta
• 1 cup loosly packed Arugula
• 2 sprigs basil leaves, roughly torn
• 1/2 pint grape tomatoes
• fresh parmesan cheese

1. Cook pasta as you are cooking the sauce. Drain, rinse and set aside. In a large skillet, saute scallops in olive oil on medium high heat until about halfway done (approx. 1-2 minutes per side), add shrimp, cook until almost done (approx. 1 minute), add garlic and chili sauce, saute 1 more minute. Remove scallops and shrimp from pan and set aside on a plate. Deglaze the pan with white wine. Increase heat to high and add chicken broth/bouillon, and simmer until reduced by approx 1/4. Add sour cream or heavy cream, and simmer until slightly thickened, approx. 2-3 minutes. Add the pasta and seafood to the pan. Mix well and simmer for one minute. Add arugula and grape tomatoes. Divide onto 4 plates. Top with basil and freshly grated parmesan cheese.
2. Total cooking time: 25-30 minutes

shrimp, scallops, olive oil, srirachi sauce, garlic, heavy cream, chicken broth, white wine, angel hair pasta, arugula, basil, grape tomatoes, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-scallop-pasta-in-a-creamy-srirachi-sauce-1201319 (may not work)