Gemelli Pasta with Clams, Scallops, and Shrimp

Prepare the pasta while the seafood sauce simmers, and you'll have dinner in about 30 minutes.

Yield: 5 servings (serving size: 1 cup seafood mixture, 1 cup pasta, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 16%
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 29.3g
  • Carbohydrate: 51.9g
  • Fiber: 4.2g
  • Cholesterol: 93mg
  • Iron: 4.3mg
  • Sodium: 582mg
  • Calcium: 164mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped yellow bell pepper
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup chopped canned clams, undrained
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 5 cups hot cooked gemelli (about 6 ounces uncooked short tube-shaped pasta)
  • 5 tablespoons (about 1 1/4 ounces) grated fresh Parmesan cheese

Preparation

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in wine, crushed red pepper, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add clams and next 6 ingredients (through scallops); cook 3 minutes or until shrimp are done. Serve seafood mixture over pasta, and sprinkle with cheese.
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