INGREDIENTS

  • ¼ Cup of Butter
  • Fresh Parsley
  • 1/4 lb of large Shrimp – Uncooked, deveined
  • 1/4 lb scallops
  • 1 Pound of Penne Pasta
  • 4 ounces melted butter
  • 1 pint heavy cream
  • 2 Tablespoons of Bread Crumbs
  • 1 Cup of Parmesan Cheese
  • 1 Roma Tomato Diced

INSTRUCTIONS

  1. Preheat oven to 450
  2. In a medium sauce pan – melt butter in the pan – add 1 teaspoon of chopped parsley, Shrimp and scallops– lightly mix together and place into a 8×8 casserole dish
  3. Bake uncovered for 15 minutes
  4. Turn the oven to 350
  5. In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese
  6. Cook pasta according to box instructions
  7. Add pasta to heavy cream mixture
  8. Fold until pasta is well covered
  9. Transfer the pasta to a 8×8 casserole dish – place shrimp, scallops, bread crumbs, tomatoes, butter, and parsley on top of the pasta and bake for 10 minutes

Photos:

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