Recipe Database
Key West Penne Pasta
Key West Penne Pasta
1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Food items created and produced by Chef Fred Genovese at the Cordele Watermelon Day Festival 2007