This elegant yet approachable pasta dish combines the briny sweetness of fresh seafood with the bright, herbal notes of fresh basil. Tender bay scallops and plump shrimp are quickly sautéed to maintain their delicate texture, then folded into a luscious sauce made from ripe tomatoes, clam juice, and a touch of heavy cream for richness. The sauce simmers until it clings beautifully to the penne, creating a harmonious balance of flavors that is both comforting and sophisticated. Perfect for a special weeknight dinner or a light weekend feast, this recipe brings a taste of the Mediterranean coast to your table. It comes together quickly, making it ideal for busy evenings when you still want a restaurant-quality meal.
Penne With Basil-Seafood Sauce – Bon Appetit
Description
This elegant yet approachable pasta dish combines the briny sweetness of fresh seafood with the bright, herbal notes of fresh basil. Tender bay scallops and plump shrimp are quickly saut&# 195;©ed to maintain their delicate texture, then folded into a luscious sauce made from ripe tomatoes, clam juice, and a touch of heavy cream for richness. The sauce simmers until it clings beautifully to the penne, creating a harmonious balance of flavors that is both comforting and sophisticated. Perfect for a special weeknight dinner or a light weekend feast, this recipe brings a taste of the Mediterranean coast to your table. It comes together quickly, making it ideal for busy evenings when you still want a restaurant-quality meal.Ingredients
Directions
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Cook the penne in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
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Heat olive oil in a heavy large skillet over medium heat.
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Add bay scallops and shrimp to the skillet. Sauté until just cooked through and opaque, about 3 minutes.
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Using a slotted spoon, transfer the cooked seafood to a bowl and set aside.
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Add minced garlic to the same skillet. Sauté for 1 minute until fragrant, being careful not to burn.
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Add chopped tomatoes and half of the chopped basil. Simmer until the sauce begins to thicken and tomatoes break down, about 10 minutes.
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Increase heat to medium-high. Add clam juice and heavy cream to the skillet.
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Simmer the sauce until it thickens to a creamy consistency, about 6 minutes.
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Return the cooked seafood to the skillet. Add the cooked penne and the remaining chopped basil. Toss gently to combine and coat the pasta evenly.
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Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 395.0kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 2.5g13%
- Cholesterol 399.9mg134%
- Sodium 1100.3mg46%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.0g0%
- Sugars 3.6g
- Protein 57.4g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the scallops and shrimp, as they will become tough. They should be pink and opaque but still tender.
If fresh tomatoes are not in season, you can substitute one 28-ounce can of crushed tomatoes. Drain excess liquid if the sauce seems too watery.
For a variation, you can add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
This dish is best served immediately while the pasta is hot and the sauce is creamy. Leftovers can be refrigerated for up to 2 days, but the pasta may absorb more sauce upon reheating.
