"A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!" — Traci
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1 (16 ounce) package
1 (12 ounce) jar
marinated artichoke hearts, drained
1 (8 ounce) jar
sun-dried tomatoes, packed in oil
grated Parmesan cheese
pitted kalamata olives
This is a masterpiece! I was able to make a "healthy" version of this recipe. I used Ronzoni whole wheat blend spaghetti instead of Penne. I think this is the best whole wheat pasta out there because it doesnt have a gritty texture and actually tastes like pasta. I used fat free half and half instead of cream and thickened it with 1tsp cornstarch dissolved in a little water before pouring it in. I also suggest topping this with some fresh chopped parsley. This was fast and delicious. Thanks Traci!
I like all the stuff in this recipe, but I think it gets too liquidy. Plus, it makes A LOT! It's easy to scale to the size of your party. My advice is to be careful with the heavy cream. Also, I buy the frozen shrimp (no-tail) and scallops. They work great, don't be afraid to try them!
DEE-lious! I coarsely chopped the artichokes and julienned the tomatoes (drained, by the way. But reserve a couple of tbsp of the oil), as suggested by others. Made a couple of additions...
Saute a couple of large cloves of garlic in the reserved oil until soft and fragrant, dicard garlic. Add shrimp and/or scallops, sprinkle with 1/8 - 1/4 tsp crushed red pepper flakes. Stir and cook a minute, then add the artichokes, tomatoes and 1 tbsp fresh or 1 tsp dried basil. After adding the cream and parmesan, stir in the chopped olives and 1 - 2 tbsp drained capers, salt and white pepper to taste. Toss with the pasta and heat through.
I served it with a caesar salad and garlic bread. My boyfriend went crazy, he loved it. Says it in his top ten fav's. Kudos to Traci for this recipe.
Didn't follow exactly,but the base premise of it is great! I sauteed 2 cloves of garlic in olive oil, added juileened sun dried tomato's, added 1 pound of scallops and 1/2lb. shrimp, 1 large handful of baby spinach. Sauteed, deglazed pan w/ 1/4 to 1/2 c. of dry sherry. Added 1/2 and 1/2 and about 1/4 c. of parmesean cheese. Served over pasta. YUMMY!!!!!
My husband gives this recipe a "10." Something he's only done a few times in the ten years I've been cooking for him. Next time I would julienne the sundried tomatoes and chop the artichoke hearts (maybe the olives, too) so that I could get a little bit of everything in one forkful. The flavors are heavenly! Absolutely divine!
I used all listed except I used 1/4 of a pint of cream. I think the reason some found it to have too much juice is because when the scallops are cooked, they add juice. I strained out the juice and reduced it, added 1/2 of the small carton of cream, cooked it and then added it back to the scallop/shrimp mixture. Then, I added 1/2 the pasta. This way, there is more seafood and less pasta to enjoy. It turned our perfect. My husband loved it and asked that I make it again. I had cooked up the whole package of pasta and used the other half the following night to make a cold pasta salad.
Absolutely yummy. The only change I made, was (of course!!) the addition of garlic, just sauted in the pan in some olive oil before adding the other ingredients.
Really tasty... found I didn't quite have enough sauce so had to whip up a little something else for the left overs.
A couple changes, we're not fans of olives so we took those out.
Drained the sundried tomatoes (only used a bit of the oil). Chopped those and the artichokes into smaller pieces.
Instead of cream I used milk with cornstarch, and about a 1/4 cup of white wine. (Would have added more but it was all I had left!)
Added garlic! Was a bit bland before that.
* Percent Daily Values are based on a 2,000 calorie diet.
Key West Penne
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 434
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