Wednesday, August 20, 2008

Baked Ziti with Shrimp & Scallops

This phenomenal pasta recipe uses two great seafoods. Remember when shopping for Sea Scallops to search for the "Dry Scallops"! No one likes the taste of chemicals in their seafood!

  • 8 ounces uncooked ziti (short tube-shaped pasta)
  • 1/2 cup hot water
  • 1 (12-ounce) bottle roasted red bell peppers, drained
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 8 ounces large shrimp, peeled, deveined, and chopped
  • 8 ounces sea scallops
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • Cooking spray
  • 3/4 cup (3 ounces) shredded sharp provolone cheese

Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.

1 comment:

Anonymous said...

No one likes the taste of chemicals in any of their food. ;)
No really, this sounds decadent. I'll have to make it to share with my better half one night. ☻