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My review
Key West Penne
Traci
"A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!"
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Ingredients
20 m servings 911 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
Nutrition Facts
Per Serving: 911 calories; 48.3 g fat; 75.8 g carbohydrates; 49 g protein; 260 mg cholesterol; 982 mg sodium. Full nutrition
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Reviews
Read all reviews 129160 Ratings
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Most helpful positive review
1/8/2008
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 be...
Most helpful critical review
9/25/2002
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...
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Newest
1/8/2008
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 be...
3/7/2008
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 ha...
12/24/2005
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... Saut...
4/28/2002
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 hea...
3/23/2007
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 juic...
9/25/2002
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...
2/6/2007
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.
9/20/2010
I thought this was delicious and actually easier to make than I expected. We used thawed frozen sea scallops and peeled and deveined shrimp (uncooked) for this dish. I diced everything pretty s...