Shrimp and Scallop Piccolinni - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

9.11.08

Shrimp and Scallop Piccolinni

  • 1 lb. 21/30 ct. easy peel shrimp
  • 1 lb. bay scallops
  • 1/2 C sliced kalamata olives
  • 1/2 C chopped red onion
  • 2 C diced roma tomatoes
  • 1 C broccoli florets, blanched
  • 1/2 C olive oil
  • 1/4 C butter
  • S&P to taste
  • 4 tbsp. fresh chopped basil
  • 2 tbsp. chopped parsley
  • 1/4 C white wine
  • 3 tbsp. lemon juice
  • 16 oz. piccolinni pasta, cooked
  • 1 C grated parmesan

In a large skillet, melt the butter with the olive oil until hot.  Add the shrimp, onions, and scallops.  Cook for 2 to 3 minutes.  Add the vegetables, wine, and lemon juice.  Cook another minute.  Add the hermbs, pasta and cheese.  Toss together.

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