Ingredients for Spicy Shrimp And Scallops Pasta Casserole
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Tomatoes With Juice
- Tomato Sauce
- 1 teaspoon salt
- Crushed Red Pepper Flakes
- ¼ teaspoon black pepper
- Fresh Basil
- 1 pound penne pasta
- Large Shrimp
- 2 tablespoons butter
- Bay Scallop
- ½ cup grated Parmesan cheese
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How to Make Spicy Shrimp And Scallops Pasta Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 2 minutes until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) jar tomato sauce, 1 teaspoon salt, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, and 1 tablespoon dried basil.
- Bring to a simmer, then reduce heat and cook for 30 minutes, uncovered, stirring occasionally.
- While the sauce simmers, cook 1 pound penne pasta according to package directions (about 9 minutes). Drain and add to the prepared baking dish.
- In a separate skillet, melt 2 tablespoons butter over medium-high heat. Add 1 pound shrimp (peeled and deveined) and cook for 2-3 minutes per side, until pink and opaque.
- Add 1 pound scallops and cook for 30 seconds per side, just until heated through. Do not overcook.
- Spoon the seafood over the noodles in the baking dish. Pour the tomato sauce over the seafood and noodles.
- Sprinkle generously with ½ cup grated Parmesan cheese.
- Bake, covered, for 35 minutes. Uncover and bake for an additional 10 minutes, or until heated through and bubbly and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
28g
Fat
59g
Carbs
25g
