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Ingredients Jump to Instructions ↓

  1. 1 cup extra-virgin olive oil

  2. 20 (26/30 count) shrimp, tail on

  3. 28 mussels

  4. 20 (20/30 count) scallops

  5. 28 kalamata olives

  6. 4 vine-ripened tomatoes , diced

  7. 20 baby broccoli florets Salt and pepper

  8. 4 tablespoons white wine

  9. 3 tablespoons freshly squeezed lemon juice

  10. 20 ounces orechiette pasta, cooked al dente

  11. 4 tablespoons minced fresh basil

  12. 8 ounces shredded Parmesan

Instructions Jump to Ingredients ↑

  1. 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 .

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