Recipe courtesy of Rene Nyfeler

Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta

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

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Level: Easy
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

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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.