Penne With Shrimp Scallops Bell Peppers And Sun Dried Tomatoes Recipe

How to Make Penne With Shrimp Scallops Bell Peppers And Sun Dried Tomatoes

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2. Add 1 red bell pepper (sliced) and 1 yellow bell pepper (sliced) and sauté until crisp-tender, about 5 minutes.
3. Using a slotted spoon, transfer peppers to a bowl and set aside.
4. Add 1/2 cup sun-dried tomatoes (oil-packed, drained), 1 pound shrimp (peeled and deveined), 8 ounces scallops, 1/2 cup fresh basil (chopped), 2 cloves garlic (minced), and 1 teaspoon dried oregano to the skillet. Sauté until shrimp are pink and opaque, about 3 minutes.
5. Transfer shrimp and scallop mixture to the bowl with peppers. Cover and set aside.
6. Add 1 cup chicken broth, 1/2 cup dry white wine, and 2 tablespoons tomato paste to the skillet.
7. Bring to a boil, then reduce heat and simmer until the sauce slightly thickens, stirring occasionally, about 6 minutes.
8. Stir in 1/2 cup heavy cream (optional) during the last minute of simmering. Cook for an additional minute.
9. Meanwhile, cook 1 pound penne pasta in a large pot of boiling salted water until al dente. Add 1 tablespoon olive oil to the pasta water to prevent sticking.
10. Drain the pasta, reserving about 1/2 cup of pasta water.
11. Return the pasta to the pot.
12. Add the pepper and seafood mixture, sauce, remaining 1/2 cup fresh basil, and 1/2 cup grated Parmesan cheese to the pasta.
13. Toss over low heat until warmed through and the sauce coats the pasta evenly. Add a little reserved pasta water if needed to loosen the sauce.
14. Season with salt and pepper to taste.
15. Serve immediately and enjoy! Chicken can be substituted for shrimp and scallops: use 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, and sauté until cooked through (about 8-10 minutes).