Recipe courtesy of Rene Nyfeler
Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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.
