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
- Preheat oven to 450
- 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
- Bake uncovered for 15 minutes
- Turn the oven to 350
- In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese
- Cook pasta according to box instructions
- Add pasta to heavy cream mixture
- Fold until pasta is well covered
- 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
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