Mediterranean Penne with Succulent Shrimp, Scallops, and Colorful Bell Peppers
Indulge in this vibrant Mediterranean-inspired dish featuring al dente penne pasta tossed with tender shrimp, buttery scallops, and a medley of sautéed bell peppers. Sun-dried tomatoes and fresh basil bring an aromatic twist, while a rich, creamy sauce ties everything together for an unforgettable one-dish meal. Perfect for a weeknight dinner or entertaining guests, this recipe is sure to impress with its delightful flavors and beautiful presentation.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
sun-dried tomatoes
1/2 cup (packed in oil)
red pepper
1 (sliced)
yellow pepper
1 (sliced)
orange bell pepper
1 (sliced)
raw shrimp
1/2 lb (deveined and peeled)
sea scallops
1/2 lb (cut in half)
fresh basil
1/2 cup (chopped, divided)
garlic cloves
2 (chopped)
dried oregano
1/2 teaspoon
extra virgin olive oil
2 tablespoons
canola oil
1/2 tablespoon (flavored with sun-dried tomatoes)
chicken broth
2 cups
dry white wine
3/4 cup
tomato paste
3 tablespoons (heaping)
heavy cream
2/3 cup (optional)
penne pasta
12 ounces
parmesan cheese
3/4 cup (grated)
Instructions
1
In a large, heavy skillet, combine the olive oil and sun-dried tomato oil. Heat over medium-high until shimmering.
2
Add the sliced red, yellow, and orange bell peppers to the skillet. Sauté until they are crisp-tender, approximately 5 minutes, then transfer them to a bowl using a slotted spoon.
3
In the same skillet, add the sun-dried tomatoes, shrimp, scallops, 1/4 cup of chopped basil, minced garlic, and dried oregano. Sauté until the shrimp turn opaque, about 3 minutes. Transfer this seafood mixture to the bowl with the peppers and cover to keep warm.
4
In the same skillet, pour in the chicken broth, dry white wine, and heaping tablespoons of tomato paste. Bring to a boil, cooking until the sauce thickens slightly, stirring occasionally, which should take about 6 minutes. If using heavy cream, add it during the last minute and cook an additional minute.
5
While the sauce reduces, bring a large pot of salted and oiled water to a boil. Cook the penne pasta until tender yet firm to the bite. Drain the pasta and return it to the pot.
6
Combine the contents of the bowl (shrimp, scallops, and peppers) with the sauce and remaining 1/4 cup of basil into the pasta. Toss over low heat to ensure everything is warmed through and well mixed, allowing the sauce to coat the pasta.
7
Season with salt and pepper to taste, and serve immediately, garnished with grated Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Penne with Succulent Shrimp and Scallops?
It is a vibrant, one-dish Mediterranean-inspired meal featuring penne pasta, shrimp, scallops, and a medley of bell peppers in a rich, aromatic sauce.
What type of pasta is used in this recipe?
This recipe calls for 12 ounces of penne pasta cooked until tender yet firm to the bite.
Can I use frozen shrimp for this dish?
Yes, you can use frozen shrimp, but ensure they are completely thawed, peeled, and deveined before sautéing.
What kind of scallops should I use?
The recipe recommends using 1/2 lb of sea scallops, which should be cut in half before cooking.
Which bell peppers are included?
The dish uses a colorful mix of one red, one yellow, and one orange bell pepper, all sliced.
What is the secret to the flavor in the sautéing oil?
The recipe uses a combination of extra virgin olive oil and canola oil that has been flavored with oil from the sun-dried tomatoes.
How long should I sauté the bell peppers?
Sauté the sliced bell peppers for approximately 5 minutes until they are crisp-tender.
When do I add the seafood to the skillet?
After removing the peppers, add the shrimp and scallops to the skillet along with sun-dried tomatoes, garlic, oregano, and basil.
How long does it take to cook the shrimp and scallops?
The seafood should be sautéed for about 3 minutes until the shrimp turn opaque.
What ingredients make up the sauce base?
The sauce is created by reducing a mixture of chicken broth, dry white wine, and heaping tablespoons of tomato paste.
Is the heavy cream a required ingredient?
No, the 2/3 cup of heavy cream is optional and can be added during the last minute of sauce reduction for extra richness.
How long should the sauce simmer?
The sauce should be brought to a boil and cooked for about 6 minutes until it thickens slightly.
How is the fresh basil used in this recipe?
A half-cup of chopped fresh basil is divided: half is sautéed with the seafood and the other half is tossed with the pasta at the end.
Can I substitute the white wine?
If you prefer not to use wine, you can substitute it with additional chicken broth and a squeeze of lemon juice for acidity.
What preparation is needed for the sun-dried tomatoes?
Use 1/2 cup of sun-dried tomatoes that are packed in oil for the best texture and flavor.
How do I prevent the seafood from overcooking?
Transfer the shrimp and scallops to a bowl and cover them to keep warm while you reduce the sauce in the skillet.
What is the best way to cook the penne?
Cook the penne in a large pot of salted and oiled water until al dente, then drain.
What garnish is recommended for this dish?
The dish should be served immediately with a garnish of 3/4 cup of grated Parmesan cheese.
Can I use dried oregano instead of fresh?
The recipe specifically calls for 1/2 teaspoon of dried oregano to provide an earthy Mediterranean flavor.
Is this recipe suitable for entertaining guests?
Yes, its beautiful presentation and sophisticated flavor profile make it an excellent choice for hosting.
How many garlic cloves are needed?
The recipe requires 2 chopped garlic cloves to be sautéed with the seafood mixture.
Should I use a specific type of skillet?
A large, heavy skillet is recommended to ensure even heat distribution for sautéing and reducing the sauce.
Can I substitute sea scallops with bay scallops?
Yes, but keep in mind that bay scallops are smaller and will cook much faster than sea scallops.
How do I combine the pasta and sauce?
Add the seafood, peppers, and remaining basil to the cooked pasta, then toss over low heat to coat everything in the sauce.
Is this a spicy dish?
As written, the dish is mild. You can add red pepper flakes if you prefer a bit of heat.
What if my sauce is too thin?
Continue simmering the sauce for an extra minute or two, or ensure you are using heaping tablespoons of tomato paste to help it thicken.
How do I prepare the garlic?
The garlic should be minced or finely chopped before being added to the skillet with the seafood.
Can I make this dairy-free?
Yes, simply omit the optional heavy cream and the Parmesan cheese garnish for a dairy-free version.
What should I do with the sun-dried tomato oil?
Use 1/2 tablespoon of the oil from the tomato jar to sauté the vegetables for an extra layer of flavor.
How should I season the final dish?
Once the pasta is tossed with all ingredients, season with salt and pepper to taste before serving.