Last week a friend and I had a wonderful lunch in a small restaurant/Lounge called Hedi's Wine- Bistro in Salmon Arm B.C. We started off with baked Camanbert with a whole head of roasted garlic-wonderful. Then we had this entree it was so delicious that I asked the chef for the recipe and he obliged. The measurements are for fresh or defrosted sea food- You may be a bit generous with measurement of the seafood. If the seafood is a bit too saucy you may add a tsp of corn starch shortly before finishing the recipe. I am sure that you will enjoy it!
My Private Note
Units: US | Metric
- 1 cup penne pasta
- 1/2 teaspoon salt
- 5 cups water
- 2 teaspoons extra virgin olive oil
- 1/3 cup medium sized prawns
- 1/3 cup small scallops or 1/3 cup large scallop, cut in half
- 1/3 cup crabmeat
- 1/2 cup butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1/3 cup parmesan cheese (reserve 2 tbsp)
- 2 tablespoons fresh parsley, chopped
- 1Bring the oil & water to a boil, add the pasta and boil for apprs 15 minutes or until it is done to your liking.
- 2Drain and set aside in a hot water bath (your pasta pot sitting in larger pot filled with hot water).
- 3Meanwhile put frozen seafood in a strainer and hold it under running water.
- 4In a medium sized pot melt the 1/2 cup butter.
- 5add the seafood and let it simmer for apprx 15 minutes.
- 6Add the wine, Chicken stock and Parmesan cheese.
- 7Simmer until heated through (do not overcook the seafood).
- 8Add cornstarch if necessary.
- 9Place the hot Penne in a deep bowl add the seafood, garnish with parsley & 2 tbsp Parmesan cheese.
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Nutritional Facts for Seafood Penne
Serving Size: 1 (1812 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1652.8
- Calories from Fat 1028
- Total Fat 114.2 g
- Saturated Fat 66.0 g
- Cholesterol 276.9 mg
- Sodium 2540.3 mg
- Total Carbohydrate 95.4 g
- Dietary Fiber 11.8 g
- Sugars 4.5 g
- Protein 25.0 g
The following items or measurements are not included: