 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
This is a favorite healthy recipe that I serve to guests and always get rave reviews. This recipe comes from Jane Brody's Good Food Gourmet Cookbook. Cooking time does not include the pasta cooking time. Ingredients:
1 lb rotini pasta (or rotelle, macaroni, etc.) |
2 teaspoons salt |
boiling water (reserve 1/2 cup pasta water for sauce) |
1 tablespoon olive oil |
1/2 lb shrimp, shelled and deveined |
1/2 lb scallops, sliced into 1/4 inch rounds |
3 large garlic cloves, minced |
1/2 cup scallion, sliced |
2 cups peas, cooked if raw, thawed if frozen |
2 cups tomatoes, cut into 1/2 inch dice (peeled if desired) |
1 tablespoon fresh basil, minced or 1 teaspoon dried basil |
1/2 teaspoon oregano, crumbled |
salt & freshly ground black pepper |
red pepper flakes (optional) |
1/4 cup minced fresh parsley |
grated parmesan cheese (to garnish) (optional) or romano cheese (to garnish) (optional) |
Directions:
1. Cook pasta according to package directions to al dente. Drain and transfer to a heated bowl or large platter.
2. While pasta is cooking, heat the oil in a large skillet. Add the shrimp and saute them for 1 minute. Add the scallops, garlic and scallions and cook for 2 minutes.
3. Add the remaining ingredients except the cheese and heat the sauce stirring gently.
4. Pour the sauce over the pasta, toss all together and serve immediately with the grated cheese (if desired).
|
|