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Add a photoRaciónes: 12
Ingredientes
- 1 pound scallops (bay or possibly sea)
- 1 pound shrimp (lg.)
- 1 pound Divella pasta (tube)
- 1 lg. can College Inn chicken broth/stock
- 1/2 lg. can water
- 2 T extra virgin olive oil
- 2 cloves garlic, sliced thin
- 4 or possibly 5 T flour
- 1 1/2 sticks butter
- 1/2 c. white wine
- 2 dashes of lemon pepper
- 1 dash nutmeg
- 1 pt. heavy cream
- 1/2 c. Parmesan cheese
- 1/2 container Contadina plum tomato sauce (refrigerated section)
- 1 c. Italian parsley, minced fine
Direcciones
- 1. Heat 1 stick butter in saucepan till melted and add in flour, stirring constantly. Add in heavy cream slowly and cook till mix thickens. Add in nutmeg, lemon pepper, Parmesan cheese and garlic. Continue cooking and stirring. Add in plum tomato sauce and parsley, stir and set aside.2. Saute seafood in extra virgin olive oil and 1/2 stick butter till pink, then add in wine.
- 3. Cook pasta in chicken broth/stock and water according to package directions. Reserve liquid when done.
- 4. Toss pasta and sauce together, then add in seafood and toss again. Heat in casserole in 350 degree oven till warm (30 min). Reheat with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 193 | 67% |
| Total Fat 21.92g | 27% |
| Saturated Fat 12.95g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 332mg | 14% |
| Potassium 284mg | 8% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.19g | 0% |
| Protein 16.8g | 27% |
