Penne with Shrimp Scallops Bell Peppers and Sun Dried Tomatoes
Indulge in the vibrant flavors of this Penne with Shrimp, Scallops, Bell Peppers, and Sun-Dried Tomatoes—a true Mediterranean-inspired feast! This seafood pasta recipe balances the succulent tenderness of shrimp and scallops with the crisp sweetness of tri-colored bell peppers and the rich, tangy pop of sun-dried tomatoes. A fragrant garlic and white wine sauce ties it all together with a zesty hint of lemon and subtle heat from red pepper flakes. Ready in just 40 minutes, this dish is perfect for busy weeknights yet elegant enough for special occasions. Garnished with fresh parsley and served piping hot, it’s a gorgeous, flavor-packed meal that will transport your taste buds straight to the coast!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 0.5 cup sun-dried tomatoes, julienned
- 4 cloves garlic, minced
- 4 tbsp olive oil
- 0.25 cup dry white wine
- 1 tbsp lemon juice
- 0.25 tsp red pepper flakes
- 2 tbsp parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Pat the shrimp and scallops dry with paper towels. Season them lightly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops to the pan in a single layer. Cook the shrimp for 2 minutes on each side or until pink and opaque. Cook scallops for about 3 minutes per side, or until golden and firm. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium, then add the garlic and red pepper flakes. Sauté for 30 seconds or until fragrant.
Add the sliced bell peppers to the skillet. Cook for 5-6 minutes, stirring occasionally, until the peppers are tender-crisp.
Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
Deglaze the pan by adding the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
Return the cooked shrimp and scallops to the skillet, stirring to combine. Season with additional salt and black pepper if needed.
Add the cooked penne pasta to the skillet, tossing to coat in the sauce. If the mixture looks dry, add a splash of the reserved pasta cooking water until the desired consistency is reached.
Remove from heat and sprinkle chopped parsley on top for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
