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How this works
Servings: 8 people
Calories: 340kcal
Ingredients
- 1 Box Barilla Medium Shells
- 2 Fresh Lemons Juiced
- 1/2 pound Bay Scallops
- 3 cups Asparagus Coarsely Chopped
- 2 tablespoons Fresh Italian Parsley Chopped
- 1/3 cup Extra Virgin Olive Oil Divided
- 2 Cloves Garlic
- 1/2 pound Shrimp Chopped
- 1 pint Grape Tomato Halved
- 2 teaspoons Fresh Parsley Chopped
Instructions
- Bring a large pot of water to boil
- Juice lemons to yield 4 tablespoons lemon juice
- Cook Medium Shells 1 minute under recommended package cooking time
- Drain and spread on a baking sheet to cool
- Toss with 1 tablespoon olive oil
- Combine lemon juice, garlic, salt and pepper in a small bowl
- Gradually add remaining olive oil
- Mix well and set aside
- Heat 1 tablespoon olive oil in a medium skillet
- Add asparagus and sauté for 2 minutes
- Add seafood to skillet and sauté for 5 minutes or until cooked through
- Transfer to a large bowl to cool
- Add pasta, tomatoes, and herbs to cooled seafood mixture
- Mix well
- Add vinaigrette dressing
- Mix well and refrigerate 1 hour before serving
Nutrition
Calories: 340kcal | Carbohydrates: 48g | Protein: 16g | Fat: 10g
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