Chef Renes Shrimp Mussel and Scallop Orechiette Pasta
Ingredients
- 1 cup extra-virgin olive oil
- 20 (26/30 count) shrimp, tail on
- 28 mussels
- 20 (20/30 count) scallops
- 28 kalamata olives
- 4 vine-ripened tomatoes, diced
- 20 baby broccoli florets
- Salt and pepper
- 4 tablespoons white wine
- 3 tablespoons freshly squeezed lemon juice
- 20 ounces orecchiette pasta, cooked al dente
- 4 tablespoons minced fresh basil
- 8 ounces shredded Parmesan
Instructions
Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta serves 4 original recipe by Food Network.
Organization Tags
Tags easily organize your Recipe Library
Comments