Giant Shrimp and Scallops in Red Pepper and Tomato Sauce with Pasta

Shrimp Pasta

Are you ready to add some seafood to your diet? This dish, filled with shrimp and scallops mixed with pasta, red pepper and tomato sauce is scrumptious.

Time: 35 minutes or less
Effort: Easy

8 giant shrimp peeled, raw
8 giant sea scallops, raw
1 large red pepper, diced
1 large tomato, diced
2 shallots, sliced thick
2 cloves garlic, chopped
2 tbsp olive oil
1 tsp balsamic vinegar
salt & pepper
2 cups vegetable fusilli pasta
4 cups water
1 tbsp olive oil
Grated Romano or parmesan cheese (optional)

In a medium saucepan sauté peppers, shallots and garlic in olive oil until golden. Add tomatoes and simmer until tomatoes are almost cooked. Add shrimp, scallops then salt and pepper. Simmer on medium low until seafood is cooked, but be careful not to overcook! At the last minute mix in vinegar.

Boil pasta until “al dente” (approximately 20 minutes) then strain well and return to pot, drizzling pasta with 1 tbsp olive oil.

Serve the pasta in a bowl with a generous serving of the shrimp & scallops, garnished with grated cheese and fresh pepper.



Used with Permission from Jump Into My Kitchen