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Ingredientes
- 2 T green pepper, diced (optional)
- 6 ounce spaghettini
- 3 T extra virgin olive oil
- 2 T unsalted butter
- 4 garlic cloves, chopped
- 1/3 pound raw shrimp, peeled, deveined
- 1/3 pound sea scallops
- 1/4 c. bottled clam juice
- 1/3 c. sun dry tomatoes, diced
- 1/4 c. fresh parsley, chopped
- Peel from 1 lemon, julienne
- Salt
- Freshly grnd pepper
- 1/4 teaspoon red pepper flakes (optional)
Direcciones
- 1. Cook pasta till just tender, drain and toss with 1 tbsp extra virgin olive oil. Suggest which this be ready when starting next step.2. Meanwhile, heat butter with remaining extra virgin olive oil in large, heavy frying pan (or possibly Wok) over low heat. Add in garlic, green pepper and red pepper flakes and saute 3 min. Increase heat to medium. Add in shrimp and scallops and saute till shrimp turn pink and scallops are almost cooked (2 min).
- 3. Add in clam juice and pasta. Increase heat to high. Cook till pasta has absorbed almost all liquid and mix is heated through, tossing mix with tongs (3 min).
- 4. Add in tomatoes, parsley and lemon peel and toss gently. Serves 2. Serve with tossed salad and Italian bread. Double for 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 77 | 23% |
| Total Fat 8.66g | 11% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 180mg | 8% |
| Potassium 370mg | 11% |
| Total Carbs 42.19g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.67g | 2% |
| Protein 21.08g | 34% |
