Best Pasta Palermo Recipes

Shrimp With Scallops Palermo And Pasta image

Provided by keen5

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb tri-colored tortellini
2 lbs shrimp
2 lbs scallops
2 ounces olive oil
1 clove garlic, minced
1 -2 shallot, minced
1 red bell pepper, thinly sliced
1/2 lb snow pea pods
2 ounces dry white wine (Chablis or chardonnay)
2 tablespoons Dijon mustard
2 ounces madeira wine
2 ounces heavy cream
2 spring onions, finely minced
1 ounce smoked mozzarella cheese

Steps:

Sear shrimp and scallops in olive oil.
Add garlic, shallots, sliced red pepper, snow pea pods, white wine, Dijon mustard, Madeira wine and the cream.
Stir occasionally.
Reduce heat and allow to simmer until vegetables are crisp-tender.
Meanwhile, cook Tortellini according to package directions, then drain.
Pour shrimp and scallop mixture over the Tortellini.
Top with smoked mozzarella and spring onions.

Nutrition Facts : Calories 1014.3, Fat 34, SaturatedFat 11.3, Cholesterol 590.4, Sodium 1402.3, Carbohydrate 64, Fiber 3.2, Sugar 3.1, Protein 103.6

Palermo Pasta with Clam Sauce image

Yield Makes 4 servings

Number Of Ingredients 9

5 tablespoons butter
6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
5 garlic cloves, finely chopped
2 10-ounce cans baby clams, drained well, juices reserved
3/4 cup dry white wine
1/2 cup whipping cream
1 pound spaghettini
1/2 cup (packed) sliced fresh basil
Lemon wedges

Steps:

Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.
Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.

Pasta Palermo image

Provided by Celeste

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 cup prediced red onion
1 tablespoon roasted garlic
6 ounces sun-dried tomato turkey sausage (2 links)
1 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups water
8 ounces ziti pasta
1/2 cup mild pepper rings
10 ounces fresh presliced zucchini or 10 ounces yellow squash
1 (3 1/2 ounce) can large pitted black olives (drained)
1 tablespoon red wine vinegar

Steps:

Preheat large saute pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. Add onions and garlic; cook 2-3 minutes, stirring occassionally, or until browned.
Cut sausage into 1/4-inch thick slices; set aside. Cut chicken into bite-size pieces. Add chicken to pan. Season with salt and pepper; cook 2-3 minutes, stirring occassionally, to brown.
Stir in water and pasta; cover and bring to a boil. Cook 10 minutes; stirring often, or until most of the water is absorbed.
Stir in remaining ingredients (including sausage). Reduce heat to medium; cover and cook 3-4 minutes or until thoroughly heated. Serve.

Nutrition Facts : Calories 460.1, Fat 13.9, SaturatedFat 5.3, Cholesterol 109.7, Sodium 660.6, Carbohydrate 51.8, Fiber 4.2, Sugar 4.3, Protein 31.5