1 (12-ounce) bottle roasted red bell peppers, drained
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon olive oil
1/8 teaspoon salt
8 ounces large shrimp, peeled, deveined, and chopped
8 ounces bay scallops
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
3/4 cup (3 ounces) shredded sharp provolone cheese
How to Make It
Preheat oven to 400°.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides.
Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven.
Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.
Let the dish stand a few minutes after it emerges from the oven so the sauce can set.
This is my favorite recipe! It gets so many compliments from people. However, the recipe is my base and I add more flavor, per Dougboy's comments. Otherwise, the dish is just blah. More pepper, garlic and Parsely does the trick! I've also tried including other seafood like lump crab (O.M.G.)