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Gemelli Pasta with Clams, Scallops, and Shrimp

Gemelli Pasta with Clams, Scallops, and Shrimp

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

Cooking Light AUGUST 2004

  • Yield: 5 servings (serving size: 1 cup seafood mixture, 1 cup pasta, and 1 tablespoon cheese)

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

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.

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
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Gemelli Pasta with Clams, Scallops, and Shrimp recipe

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