Restaurant quality food at home! This Key West Penne is filled with shrimp, scallops, sun-dried tomatoes and artichoke hearts in a light cream sauce – this is a pasta dish fit for a special occasion!
Originally Posted May 24, 2007 – After our cruise last month, I have been craving scallops like crazy because of the amazing scallop dishes that we had. So even though I don’t have access to the best or freshest scallops, I just had to go back into the archives and make this Key West Penne again. The kids loved the pasta, and my husband and I loved the seafood. I love that this recipe doesn’t have a lot of ingredients, but it is definitely full of flavor. It’s a great way to have a restaurant worthy meal at home! I did change it this time and I did leave out the kalamata olives that were in the original recipe – I definite think that was a great move. This is a meal that I know we will enjoy again!
Seriously – what’s not to like?? Sun-dried tomatoes and artichoke hearts, throw in some shrimp and scallops, all nestled in a bed of pasta and cream sauce?? This is an ultimate comfort dish. Another really fast dish, too. There’s not a whole lot to say about this – it was delicious!! I did make a few adjustments to the original recipe, but they are all noted below. The only thing I would change next time would be to not add the kalamata olives. I think they were too bold of a taste to pair with the seafood. I can’t wait for lunch today to eat some as leftovers!!
- 8 oz penne pasta
- 1 7.5 oz jar marinated artichoke hearts
- 1 7 to 8 oz jar sun-dried tomatoes, packed in oil
- 2 cloves garlic minced or grated
- 12 oz scallops
- 1/2 lb shrimp peeled, deveined and tails removed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- chopped parsley
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain.
- Meanwhile, drain the artichoke hearts and roughly chop. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil. Slice the tomatoes.
- Pour the reserved tablespoon of oil into a large skillet and place over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Place the scallops in the pan and cook for a minute, then add the shrimp. Stir the seafood, cooking for a minute or two, then add the artichoke hearts and sun-dried tomatoes. Continue to cook until the shrimp and scallops are cooked, a couple minutes.
- Pour the cream into the pan, then sprinkle with the cheese. Stir to combine, then add in the pasta and stir to coat the pasta. Serve topped with chopped parsley.