shrimp & scallop ziti

"easy weeknight dinner adapted from cooking light"
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth.
  • heat oil in a large skillet.
  • add shrimp, scallops, garlic and salt and cook 2 minutes until almost done.
  • add pepper mixture to pan and cook 2 minutes to combine.
  • spray an 8" baking pan with cooking spray and pour in shrimp mixture.
  • sprinkle with grated provolone.
  • bake 20 minutes until cheese is melted, remove.
  • heat broiler to hi, add dish and broil 2 minutes to brown.
  • let it stand 10 minutes, serve.

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Reviews

  1. KellyC
    Very good recipe!! The recipe didn't say what to do with the pasta, I added it to the casserole in layers with the seafood sauce and cheese. The sauce was very tasty, but maybe too much red peppers for some people. I used regular cream cheese, it was rich and delicious.
     
  2. Hey Jude
    This is a great recipe! I used penne pasta and the roasted peppers, and I also used a whole pound of shrimp (no scallops) due to what I had on hand. Also, I placed the cooked pasta in the 8" square pan and then poured the shrimp mixture over it. My husband and I enjoyed this with some crust bread and a green salad.
     
  3. ellie_
    Very good seafood caserole which we enjoyed--a great way to use up the last of the frozen shrimp with scallops in a wonderful sauce--even kids will like this healthy pasta casserole. I made a few subsitutions based on what I had on hand by using different pasta and I used two chopped red jalapenos instead of the jar of peppers. I also used a little less provolone than called for. Thanks Chia for sharing!
     
  4. Abby Girl
    Oh...this was very, very good! I used regular cream cheese (as that was what I had on hand), half a jar of the red peppers (rinse and drained) and used a little bit more water to thin the sauce out. I used Margaret's Recipe #30358 for the pasta and while that was cooking, I made up the sauce in the skillet. I added a couple good pinches of lemon pepper while the scallops and prawns were cooking and only used about 1/4 cup of parmesan cheese. The sauce took all but 15 to make. My family loved it and I will definately add this one to my regular rotation! Thanks Chia
     
  5. Jim C.
    Delicious! I omitted the hot water, which I think would make the sauce too runny--it was perfect without it. And yes, I put the cooked pasta into the baking dish with the sauce.
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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