Components
½ cup scorching water
12 ounces roasted pink peppers, drained
8 ounces ziti pasta, raw
1 tablespoon olive oil
8 ounces cream cheese, softened
½ pound massive shrimp, peeled and deveined. Coarsely chopped
½ pound scallops
4 garlic cloves, freshly minced
1 tablespoon freshly chopped parsley
4 ounces Provolone cheese, grated
Directions
Preheat oven to 375*
Flippantly spray a casserole dish with nonstick spray
Prepare dinner the pasta in accordance with the directions on the bundle
In a blender, mix softened cream cheese, scorching water and roasted pink peppers.
Mix till easy and blend properly
Utilizing a Dutch skillet over medium warmth, add oil and shrimp, scallops, salt and garlic
Sauté for less than 2 minutes, shrimp and scallops shouldn’t be absolutely cooked at this level
Add the pink pepper combination from the blender and produce to a boil
Cut back warmth to low and prepare dinner for 2 minutes, stirring always
Add cooked pasta and chopped parsley, combine properly
Pour this into the sprayed 8 inch baking dish and evenly sprinkle with cheese
Place within the preheated oven and bake for about 25 minutes, when the cheese is totally melted
Take away from oven
Preheat grill to low warmth
Return the dish to the oven and broil till the cheese is golden brown.
Take away from oven and let stand 10 minutes earlier than serving. This may enable the sauce to set or agency up a bit and persist with the shrimp and pasta.
Get pleasure from!
Diet Info:
YIELD: 4 SERVING: 1
Quantity per serving: CALORIES: 576 | TOTAL FAT: 37g | SATURATED FATS: 19g | TRANS FAT: 0g | UNSATURATED FATS: 15 g | CHOLESTEROL: 229mg | SODIUM: 1504mg | CARBOHYDRATES: 23g | FIBER: 2g | SUGAR: 7g | PROTEIN: 40g
