This quantity serves two people. I have eliminated butter due to medical issues. I use ramekins to serve the mixture in. I cover the bottom of each ramekin with dry pasta to determine the amount to cook. You can increase amount & freeze extras, but wait to add crumbs & cheese until the mixture has been re-heated to bubbly hot.
Shells or ziti pasta
1 lb shrimp or mix shrimp & scallops
3-5 tblspn olive oil
4-6 cloves garlic
1-2 green onions thinly sliced
½ medium onion or 1-2 shallots
1/3 cup white wine
¼ cup Martini & Rossi Russo or sherry
1 cup chicken broth(I use a homemade version frozen into ice cubes)
1 tblspn oyster sauce
1-2 tsp fish sauce
pinch of crushed red pepper flakes(or if you can find it L’Arrabbiata mixture)
2 tblspn lemon juice
2 -3 tblspn combination of fresh minced basil, lemon basil, tarragon
Panko or regular bread crumbs
Heat olive oil in a deep pan or large skillet and sauté onions, green onions & garlic.
Add all liquids, seafood & herbs, cook pasta in salted water in separate pot .
Put cooked pasta into ramekins, put seafood on top, pour liquid over the seafood, top with bread crumbs & parmeson cheese. Place ramekins in oven set on broil until topping gets browned to your satisfaction.
Substitute butter for olive oil; add dried basil, oregano or parsley; to liquid add 1 tblspn mustard, 1 tblspn Worchester sauce, bitters to taste. Serve with crusty bread for dipping into sauce.