Ingredients Jump to Instructions ↓

  1. Water

  2. 1 onion, slivered

  3. 3 tablespoons sun dried tomatoes in oil (from a jar)

  4. 1/2 teaspoon curry powder

  5. 6 mushrooms

  6. 5 ounces / 150 g scallops, fresh or frozen

  7. 1/2 cup pineapple juice (from the can of pineapple tidbits)

  8. 1 can mushroom soup (10 oz / 284 mL)

  9. 1 can of the can filled with 1% milk

  10. 5 ounces 350 g baby penne pasta

  11. 1 teaspoon canola oil

  12. 5 cups 4-5 cups frozen green beans (1 lb / 450 g)

  13. 1/2 teaspoon lemon pepper

  14. 1 tablespoon soy sauce, low sodium

  15. 7 ounces 200 g deveined cooked shrimp, tail on

  16. 1 can pineapple chunks (14 oz / 398 mL)

  17. Olive oil

  18. Parmesan cheese

  19. cilantro

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil for pasta. Heat oil in a large stove top fry pan or wok.

  2. Sliver onion adding to pan as you cut. Add sun-dried tomatoes and curry powder.

  3. Slice mushrooms in half adding to pan as you cut (or use button mushrooms). Add scallops and sauté for 2 minutes. Add pineapple juice. Gradually add mushroom soup to pan while stirring.

  4. Gradually add milk. Stir until combined. Reduce heat to simmer.

  5. Place pasta in boiling water. Set timer for 10-14 minutes or until al dente. ( Follow your specific package directions. )

  6. Heat oil in a different stove top fry pan. Add green beans. Sprinkle with lemon pepper and soy sauce. Toss until hot, tender and glazed. Fold shrimp into pasta sauce and heat through.

  7. Warm pineapple in the microwave just before serving. Drain pasta and I like to toss in a small amount of olive oil. Serve sauce on pasta. For people who want the pineapple, put it on the pasta before putting the sauce on, that way it appears its right in the sauce.

  8. A sprinkle of Parmesan and cilantro adds a nice touch, especially when entertaining.


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