BnV, BooknVolume, cooking, EVOO, Extra Virgin Olive Oil, flatbread, Fresh Vegetables, Garlic, Light recipes, Mussels, Olive Oil, Pappardelle, photography, Quick Meals, Recipes, Seafood, seafood broth, Seafood recipes, Shrimp, Sun Dried Tomatoes, Vegetarian Recipes, Wok cooking, ~Morgan~
If you are hungry for seafood, fresh vegetables and a taste of pasta, this dish will absolutely satisfy.
½ cup fresh snap sugar peas – cut in half
½ cup fresh tri-coloured bell peppers – diced
1/3 cup Fresh Green Onion – Diced
7-8 Sun dried tomatoes in Italian Herbs, cut into bite sized pieces
1/3 lb cleaned, deveined, detailed Shrimp
1 lb mussels (You can substitute clams or scallops here or use a combination of all three) (YUM!)
1 cup petite diced tomatoes
1/2 pint half and half
2 tbs butter
2 tbs EVOO (Extra Virgin Olive Oil)
1 tsp garlic
Salt and pepper to taste
1 ½ -2- cups cooked pasta (I’ve used pappardelle, but you can use any pasta you prefer)
Bring butter and EVOO in a large sauté pan or wok up to med. high heat.
Add peas, peppers, and green onions and sauté until just translucent. About 2-3 mins.
Add Garlic, sun dried tomatoes, Petite diced tomatoes and cook 1-2 mins, until hot.
Add Mussels, cook until they open. (I use frozen, already cooked mussels for faster cooking time.)
Do not cover to allow the broth to reduce. Be SURE to remove any that do not open.
Once Mussels are open, add shrimp and cook 1-2 mins, until pink.
Add half and half, raise heat and reduce for another 1-2 mins.
Add cooked pasta, toss until thoroughly combined and serve.
Serve with a salad and some rustic bread or flatbread so you don’t waste any of the amazing broth.