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Ingredients
- Extra virgin olive oil for sauteing
- 3 lg. shrimp, peeled & deveined
- 1/2 pound sea scallops
- 1/4 pound tri-color rotelle pasta
- 1 c. chicken or possibly shrimp stock
- 1/2 vinegar red pepper, cut in 1" squares
- 1 c. broccoli, florets
- 2 cloves garlic, smashed
- Salt and pepper
- Oregano
Directions
- Vinegar red peppers are available bottled in stores.Bring water to a boil. In a large frying pan, heat 2 ounce of extra virgin olive oil. When oil is hot, add in garlic and saute till light brown. Then add in broccoli and vinegar red pepper and cook 1 minute. Add in scallops and cook 1 minute longer.
- Add in shrimp to 4 ounce stock. Bring to a boil, then remove shrimp.
- Cook pasta to "al dente". Drain pasta and add in it to the pan of broccoli and scallops. Add in shrimp with salt, black pepper and oregano to taste. Add in mace stock if needed. Cook 2 min till shrimp and scallops are ready.
- Makes 1 large serving. Serve with salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 2 servings | |
| Calories 298 | |
| Calories from Fat 120 | 40% |
| Total Fat 13.27g | 17% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 264mg | 11% |
| Potassium 638mg | 18% |
| Total Carbs 5.51g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.51g | 0% |
| Protein 37.07g | 59% |
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