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Power Penne & Scallops or Shrimp
Submitted by: Eileen Sherman
Colorful slices of tomato, spinach leaves, and fresh cilantro make this seafood extravaganza especially pretty.
Ingredients
- 12 ounces multi-grain penne pasta
- 3 tablespoons olive oil
- 1/2 to 1-pound scallops or 1 pound uncooked medium shrimp, peeled, deveined
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 6 large plum tomatoes, cut into thin slices
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 6 ounces baby spinach leaves
- 2 ripe avocados, cut into cubes
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Method
Cook pasta according to package directions. Ladle 1 cup of the pasta cooking liquid into a small bowl; set aside. Drain pasta; return to warm pot and cover. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops or shrimp with kosher salt and freshly ground black pepper. Add scallops or shrimp and garlic to skillet; saute for 2 minutes. Add tomatoes, half of the cilantro, and lime juice. Saute about 3 minutes more or until scallops or shrimp turn opaque. Add half the spinach leaves to the hot pasta and half to the skillet. When spinach in skillet wilts, pour mixture in skillet onto hot pasta. Add just enough of the reserved pasta cooking liquid to moisten. To serve, transfer pasta to a serving bowl. Top with avocado cubes and remaining cilantro. Serve immediately.
Notes: Watch scallops carefully. Scallops are done when they can be separated with fork. Scallops will vary in cooking time depending on how large they are.
Number of Servings: 6 servings
Submitted by: Eileen Sherman ( See all of Eileen Sherman Recipes )
