Key West Penne

Key West Penne

123 Reviews 7 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Traci
Recipe by  Traci

“A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.

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Reviews (123)

Rate This Recipe
LOVESUBLIME
34

LOVESUBLIME

This is a masterpiece! I was able to make a "healthy" version of this recipe. I used Ronzoni whole wheat blend spaghetti instead of Penne. I think this is the best whole wheat pasta out there because it doesnt have a gritty texture and actually tastes like pasta. I used fat free half and half instead of cream and thickened it with 1tsp cornstarch dissolved in a little water before pouring it in. I also suggest topping this with some fresh chopped parsley. This was fast and delicious. Thanks Traci!

joanna h.
29

joanna h.

DEE-lious! I coarsely chopped the artichokes and julienned the tomatoes (drained, by the way. But reserve a couple of tbsp of the oil), as suggested by others. Made a couple of additions... Saute a couple of large cloves of garlic in the reserved oil until soft and fragrant, dicard garlic. Add shrimp and/or scallops, sprinkle with 1/8 - 1/4 tsp crushed red pepper flakes. Stir and cook a minute, then add the artichokes, tomatoes and 1 tbsp fresh or 1 tsp dried basil. After adding the cream and parmesan, stir in the chopped olives and 1 - 2 tbsp drained capers, salt and white pepper to taste. Toss with the pasta and heat through. I served it with a caesar salad and garlic bread. My boyfriend went crazy, he loved it. Says it in his top ten fav's. Kudos to Traci for this recipe.

DNYELLB
28

DNYELLB

Didn't follow exactly,but the base premise of it is great! I sauteed 2 cloves of garlic in olive oil, added juileened sun dried tomato's, added 1 pound of scallops and 1/2lb. shrimp, 1 large handful of baby spinach. Sauteed, deglazed pan w/ 1/4 to 1/2 c. of dry sherry. Added 1/2 and 1/2 and about 1/4 c. of parmesean cheese. Served over pasta. YUMMY!!!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 911 cal
  • 46%
  • Fat
  • 48.3 g
  • 74%
  • Carbs
  • 75.8 g
  • 24%
  • Protein
  • 49 g
  • 98%
  • Cholesterol
  • 260 mg
  • 87%
  • Sodium
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

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