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Recipe courtesy of Rene Nyfeler

Show: The Best Of

Episode: Romantic Retreats

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Total:: 40 min
Prep:: 25 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 cup extra-virgin olive oil
20 (26/30 count) shrimp, tail on
28 mussels
20 (20/30 count) scallops
28 kalamata olives
4 vine-ripened tomatoes, diced
20 baby broccoli florets
Salt and pepper
4 tablespoons white wine
3 tablespoons freshly squeezed lemon juice
20 ounces orecchiette pasta, cooked al dente
4 tablespoons minced fresh basil
8 ounces shredded Parmesan

Directions

Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese.

My Private Notes

Name: Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup extra-virgin olive oil; 20 (26/30 count) shrimp, tail on; 28 mussels; 20 (20/30 count) scallops; 28 kalamata olives; 4 vine-ripened tomatoes, diced; 20 baby broccoli florets; Salt and pepper; 4 tablespoons white wine; 3 tablespoons freshly squeezed lemon juice; 20 ounces orecchiette pasta, cooked al dente; 4 tablespoons minced fresh basil; 8 ounces shredded Parmesan