Key West Penne Recipes
KEY WEST PENNE
A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!
Provided by Traci
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
Nutrition Facts : Calories 910.8 calories, Carbohydrate 75.8 g, Cholesterol 260.4 mg, Fat 48.3 g, Fiber 7 g, Protein 49 g, SaturatedFat 22.3 g, Sodium 981.8 mg, Sugar 2.7 g
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- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain.
- Meanwhile, drain the artichoke hearts and roughly chop. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil. Slice the tomatoes.
- Pour the reserved tablespoon of oil into a large skillet and place over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Place the scallops in the pan and cook for a minute, then add the shrimp. Stir the seafood, cooking for a minute or two, then add the artichoke hearts and sun-dried tomatoes. Continue to cook until the shrimp and scallops are cooked, a couple minutes.
- Pour the cream into the pan, then sprinkle with the cheese. Stir to combine, then add in the pasta and stir to coat the pasta. Serve topped with chopped parsley.
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