Shrimp & Scallops in a Roasted Red Pepper Sauce
Ingredients
Roasted Pepper Sauce
-
28
oz
roasted red peppers, pureed
-
1
cup
heavy cream
-
½
cup
grated Romano cheese
-
4
oz
liquid from reconstituting sun-dried tomatoes
-
2
oz
liquid from pepperoncini jar
-
2
oz
brandy or bourbon
-
1
tbsp
sugar
Shrimp & Scallops
-
1
lb
shrimp (16-20 count)
-
1
lb
sea scallops, large
-
12
oz
mushrooms, sliced
-
1
oz
white wine (optional)
-
4
oz
sun-dried tomatoes, reconstituted
-
12
pieces
peperoncini
-
8
pieces
artichoke hearts, sliced (in brine)
-
¼
tsp
black pepper
-
1
lb
pasta of your choice
Instructions
- Puree the roasted red peppers and add them to a medium saucepan.
- Add the remaining ingredients for the sauce and bring to a slow boil.
- Reduce the heat and simmer the sauce for about 1 hour.
- Cook the pasta according to package instructions.
- In a large sauté pan, heat olive oil and sauté the scallops for a minute.
- Add the shrimp and mushrooms, sauté until the shrimp are almost done.
- Add optional white wine to de-glaze the pan.
- Stir in the peperoncini, sun-dried tomatoes, artichoke hearts, and roasted pepper sauce.
- Bring to a light boil and serve over the cooked pasta.
- Garnish with additional grated Romano cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
1028
Total fat
18g
Total carbohydrates
144g
Total protein
71g
Sodium
3096mg
Cholesterol
360mg
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