SPICY SEAFOOD AND PENNE

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Spicy Seafood and Penne image

This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad.

Provided by loof751

Categories     Penne

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small onion
3 garlic cloves
1 (28 ounce) can whole tomatoes (undrained)
1 (8 ounce) can whole tomatoes (undrained)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
16 ounces penne pasta
8 ounces large shrimp (raw)
16 ounces bay scallops
1 tablespoon butter
1 (10 ounce) package frozen green peas, thawed
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil (can use 1 1/2 teaspoons dried, but fresh is better)

Steps:

  • Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise.
  • Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent.
  • Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
  • While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside.
  • In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat.
  • Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well.
  • Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese.
  • Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.

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