Seafood stew for pasta (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Medium shells |
| ¼ | cup | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | Red bell pepper, julienned | |
| 1 | Yellow bell pepper, julienned | |
| 1 | Clove garlic minced | |
| 2 | cups | Canned plum tomatoes, chopped |
| ½ | cup | Tomato juice |
| ½ | teaspoon | Dried thyme |
| 1 | small | Zucchini, 1/4 inch dice |
| 1 | small | Yellow squash, 1/4 inch dice |
| 1 | pounds | Seafood, like scallops, diced monkfish or peeled diced shrimp |
| Salt and freshly ground black pepper | ||
Directions
Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes.
Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6556 Posted to MC-Recipe Digest V1 #494 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.