*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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 small per some reviews so I could get a little of everything in every bite. I used fat free half and half to make it a little healtheir and mixed in a couple tablespoons of flour to the half and half before adding it in as I like my sauces pretty thick and creamy. Finally I added about 4 or 5 leaves of fresh basil at the last minute because I had it on hand in the garden. I was pleasantly surprised by this recipe.... it wouldn't be too hard to have all of the ingredients on hand without making bi-weekly trips to the store. Thanks for the great recipe!
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