From the kitchen
Camel Milk Seafood Pasta
Shrimp and scallops tossed in a camel milk cream sauce with white wine and garlic.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 12 oz dry linguine
- 1/2 lb raw shrimp, peeled and deveined
- 1/2 lb sea scallops, side muscles removed
- 1 tbsp neutral oil
- 3 tbsp butter, divided
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 3/4 cup pasteurized camel milk
- 1 tsp cornstarch
- 1/2 tsp fine salt, plus more for pasta water
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Method
- Cook linguine in salted water according to package directions. Reserve 1 cup pasta water, then drain.
- Pat seafood dry. Heat oil and 1 tablespoon butter in a wide skillet over medium-high heat. Sear scallops 2 to 3 minutes per side and shrimp 2 to 3 minutes per side, in separate batches, until opaque and 145°F in the thickest parts. Transfer to a clean plate.
- Lower heat, add remaining butter and garlic and cook 30 seconds. Add wine; simmer 2 to 3 minutes until reduced by half.
- Whisk milk with cornstarch. Add and stir over medium-low heat 2 minutes until lightly thickened.
- Toss in linguine and seafood with enough pasta water to make a flowing coating. Season, add parsley and serve immediately.
Cook with confidence
Before you start
Before you start
Use dry-packed scallops where possible, removing their tough side muscles. Different seafood sizes should be cooked separately rather than assuming one time fits both.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat to 165°F with a splash of milk.
Scallops Need a Dry Surface
Pat scallops thoroughly dry and give them space. Wet or crowded scallops steam instead of forming the browned crust this pasta needs.
Use Pasta Water
Reserve at least 1 cup before draining 12 ounces linguine. After tossing with the camel-milk sauce, use starchy water by tablespoons until sauce clings.
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