Description
A delicious seafood pasta dish with scallops, shrimp, and a creamy sauce.
Ingredients
Scale
- 8 oz penne pasta
- 1 jar marinated artichoke hearts (7 oz)
- 1 jar sun-dried tomatoes, packed in oil (7 to 8 oz)
- 2 cloves garlic (minced or grated)
- 12 oz scallops
- 1/2 lb shrimp (peeled, deveined, and tails removed)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- to taste chopped parsley
Instructions
- 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.
Notes
- This dish is best served immediately for optimal flavor.
- Feel free to substitute other seafood if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg