Tuesday, January 15, 2008

Shrimp and Mussel Pasta Skillet

This is a recipe I came across online and decided to make for our New Years Dinner this year. It was a delicious way to start out the new year before we thought about any serious dieting resolutions.


1 cup extra-virgin olive oil
20 (26/30 count) shrimp, tail on
28 mussels
20 (20/30 count) scallops
28 kalamata olives
4 vine-ripened tomatoes, diced
20 baby broccoli florets
Salt and pepper
4 tablespoons white wine (substituted with chicken broth)
3 tablespoons freshly squeezed lemon juice
20 ounces orechiette pasta, cooked al dente
4 tablespoons minced fresh basil
8 ounces shredded Parmesan


Heat olive oil in saute pan. Saute all the seafood for about 2 minutes.

Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper.

Deglaze the pan with white wine and lemon juice.

Add hot, cooked pasta and finish with the fresh basil and cheese.

It says it serves 4. I'd say that's 4 VERY LARGE plates! We had way too much leftovers. I'd probably halve the recipe next time.

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