Pennewithshrimpscallopsbellpeppersandsundriedtomatoes Recipes

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PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES

Make and share this Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes recipe from Food.com.

Provided by King Lu

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17



Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes image

Steps:

  • Combine and heat both oils in a heavy large skillet over medium-high heat.
  • Add peppers and saute until crisp-tender, about 5 minutes.
  • Using a slotted spoon, transfer peppers to a bowl.
  • Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
  • Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • During the last minute add cream if you are using it, and let cook an extra minute or two.
  • Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
  • Drain; return pasta to same pot.
  • Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
  • Toss over low heat until warmed through and sauce coats pasta.
  • Season with salt and pepper to taste and enjoy.
  • Note: If all peppers are not available any combination will do.
  • Shrimps and Scallops can be replaced with chicken.

Nutrition Facts : Calories 698.5, Fat 20.1, SaturatedFat 5.3, Cholesterol 121.7, Sodium 983.1, Carbohydrate 84.8, Fiber 12.7, Sugar 4.9, Protein 39.6

1/2 cup sun-dried tomato packed in oil
1 red pepper, sliced
1 yellow pepper, sliced
1 orange bell pepper, sliced
1/2 lb raw shrimp, deveined, peeled
1/2 lb sea scallops, cut in half
1/2 cup fresh basil, chopped, separate into two 1/4 cup piles
2 garlic cloves, chopped
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/2 tablespoon canola oil, flavoured with sun dried tomatoes
2 cups chicken broth
3/4 cup dry white wine
3 tablespoons tomato paste, heaping
2/3 cup heavy cream (optional)
12 ounces penne pasta
3/4 cup parmesan cheese, grated

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