The Key West Penne

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The Key West Penne

Key West Penne

  • 1 (16 ounce) package penne pasta

  • 1 pound shrimp

  • 1 pound scallops

  • 1 (12 ounce) jar marinated artichoke hearts, drained

  • 1 (8 ounce) jar sun-dried tomatoes, packed in oil

  • 1 pint heavy cream

  • 1 cup grated Parmesan cheese

  • ½ cup pitted kalamata olives

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Nutrition Facts (per serving)

911Calories48g Fat76g Carbs49g Protein
None
Nutrition FactsServings Per Recipe6Calories911% Daily Value *Total Fat48g62%Saturated Fat22g112%Cholesterol260mg87%Sodium982mg43%Total Carbohydrate76g28%Dietary Fiber7g25%Total Sugars3gProtein49gVitamin C55mg277%Calcium294mg23%Iron5mg30%Potassium1184mg25%
None

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