While wuff was at BLFC, Vrghr stayed in a condo with a full size kitchen. This gave Vrghr the opportunity to prepare several dishes for friendly furs attending BLFC. Here is one of those.

This recipe starts with a variation of the Vodka Sauce prepared for the Pasta Buffet ( shown here: http://www.furaffinity.net/full/27202345/ ). Wuffy modified this sauce to use some of the ingredients on hand, and to reduce the quantities for serving 6 hungry furs, instead of 30-40 buffet attendees. As such, this is a little more usable for most furs at home.

And of course, there's the addition of Shrimp and Scallops to the dish, and the use of some lovely bronze die extruded spaghetti instead of the cheese tortellini used in the other recipe.

For those who enjoy shellfish and seafood, this turned out to be a Fantastic dish! The vodka sauce wonderfully complemented the flavors of the shrimp and scallops, without overpowering them. It has a little bit of a 'kick' from the red pepper, but just enough to tantalize the pallet. The shrimp and scallops brought there own wonderful flavors to the dish, delightfully enhancing the already complex flavors of the vodka sauce. The sauce itself is thick enough to cling tightly to the bronze cut pasta without running all over the plate, as you can see in the photo.

All in all, this is certainly a dish wuff is going to be making again and again!

And, Vrghr was finally able to actually feed a few of the furs from FA with one of his creations! WOOT!

Here's to  bodbloat ,  the-narutoshi ,  gdzeek ,  Talonsaurn ! These hungry furs, along with Vrghr, made every scrap of this wonderful dish disappear!

Note: If you can't find bronze cut or bronze die extruded pasta, the normal market types will work. But it's really worth using that bronze cut style if you can find it. Most store pasta today is extruded through high density polymer dies. These are very slippery, like Teflon, so the pasta can be pushed through much faster. Because they are so slick, the surface of the pasta has a shiny, almost polished look. The Bronze dies are used to replace those plastic ones. The bronze isn't as slick, so it tears up the surface of the pasta a bit as it goes through. And it can't make as much pasta as quickly. They also tend to wear out faster, so the pasta from these is a bit more expensive.
But that Matte surface has tiny rough edges and pits that makes a sauce stick to them like glue! And most companies tend to use a higher quality mix when using those, instead of their mass-produced version.
For all these reasons, its worth looking for them and using it when you can find it.

Makes ~8 servings (several of us had seconds! *grins*)

Ingredients
2 lbs Medium (~30 count) raw shrimp, peeled & de-veined
1 lb Bay Scallops (can also use ocean scallops, but they are a LOT more expensive!)
4-6 slices Thick Sliced Bacon, chopped
1 can (32 oz) San Marzono Tomatoes
2 TBS Olive Oil
3 TBS Irish Butter
3-4 oz Tomato Paste
1/2 Medium Yellow Onion, fine diced
2 Small Shallots, fine diced
2 TBS minced Garlic (or 4-5 garlic cloves, crushed)
10-15 leaves Fresh Basil, fine chopped
1/2 C Fresh Parsley, fine chopped
1 C Chicken Stock
1 C Vodka
1 Pint Heavy Cream
8 oz Parmigiano Reggiano, fresh grated (Divided)
2-3 tsp Crushed Red Pepper Flakes (or to taste)

~1 1/2 boxes (~1lb 8 oz) Bronze Die Cut Spaghetti
3-4 Qt Heavily Salted boiling water

Directions:
If using frozen shrimp and scallops, allow to thaw (at least overnight) in the refrigerator until ready for use. Pour off any liquids from the bags

In a very large pot, bring 3-4 quarts of very salty water to a boil. Add a box and a half (or according to number of guests). Allow to cook according to package directions, MINUS about 1 minute. Undercook it slightly, as it will cook a bit more in the hot sauce. Drain and reserve 1 C pasta water. DO NOT RINSE!!

In a VERY large skillet or a dutch oven, heat the olive oil and add the diced bacon. Cook until almost but not quite crisp. Pour off all but about 2 TBS bacon fat.

Add red pepper, shallots, and onions. Add about 1/4 tsp Salt and a grind of pepper. Sweat until translucent and fragrant. Add the minced garlic and continue to cook until garlic is fragrant but not toasted

Add the butter and the tomato paste and continue to cook until the tomato paste is lightly caramelized, but don't brown the paste or it will turn bitter

Add the vodka. Stir about and deglaze the pan, and continue to cook until reduced by about 2-3 TBS

Add the tomatoes and Chicken Stock. Crush the tomatoes with spoon or potato masher. Stir, and simmer for 10-15 minutes

In a large skillet over high heat, melt 2 TBS of butter and 1 TBS olive oil. A 1 TBS minced garlic and let heat about 30 seconds until fragrant. Add the shrimp and sear on each side until lightly pink all the way through and lightly seared on the side. Add the scallops and continue to cook for another minute or two, until the scallops are tender. Don't over-cook, as they will cook more in the hot sauce. Remove from heat and reserve until ready to add to sauce

Reduce heat on the sauce and add the cream and about 1/2 of the freshly grated Parmesan cheese. Stir, and allow the cheese to melt in

(Optional) Using immersion blender, blend the sauce until completely smooth and creamy

Add the shrimp and scallops, and when the sauce starts to bubble again, add the 1/2 of the basil, and parsley. Simmer to 2-3 minutes for the flavors to combine

Add the remaining fresh basil and parsley, and the pasta. Toss/stir to coat and combine. Taste and adjust salt/pepper as needed

Allow to simmer another minute or two for the flavors to combine and the sauce to bond with the pasta

Serve immediately onto warmed plates. Sprinkle with a more of the remaining cheese and some of the chopped parsley as garnish. Side with good garlic toast

!DEVOUR!