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Nutrition Facts
Serving Size 1 (374g) Recipe makes 4 servings
Calories 509
Calories from Fat 116		(22%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 150mg		50%
Sodium 1952mg		81%
Potassium 647mg		18%
Total Carbohydrate 52.1g		17%
	Dietary Fiber 2.9g	11%
	Sugars 1.4g
Protein 44.3g		88%
detailed view... how is this calculated?

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shrimp & scallop ziti

Recipe #86282 | 50 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: chia
Mar 11, 2004

easy weeknight dinner adapted from cooking light

SERVES 4 (change servings and units)

Ingredients

8 ounces ziti pasta, cooked according to package directions,drained
1/2 cup hot water
1 (8 ounce) package fat free cream cheese
1 (12 ounce) jar roasted red peppers
1 tablespoon olive oil
1 pinch salt
8 ounces shrimp, peeled and deveined
8 ounces bay scallops
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
cooking spray
3/4 cup shredded provolone cheese (3 oz)

Directions

1
preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth.
2
heat oil in a large skillet.
3
add shrimp, scallops, garlic and salt and cook 2 minutes until almost done.
4
add pepper mixture to pan and cook 2 minutes to combine.
5
spray an 8" baking pan with cooking spray and pour in shrimp mixture.
6
sprinkle with grated provolone.
7
bake 20 minutes until cheese is melted, remove.
8
heat broiler to hi, add dish and broil 2 minutes to brown.
9
let it stand 10 minutes, serve.

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Featured Reviews for This Recipe

From: Jim C.

On Feb 16, 2009

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.

1 person found this review helpful

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From: bzsoccermom

On Jan 19, 2009

Really good! Will make again, but double the shrimp and scallops and may add some mushrooms. Didn't need the cheese on top, so I will probably not use next time. Substituted penne for the ziti, as it was what I had. Thanks for the fantastic recipe!

1 person found this review helpful

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From: Feisty

On Dec 22, 2006

We absolutely loved this dish! I only used 1/2 jar of peppers because that's all I had, and I think that was just enough. I think a whole jar would have been too overbearing. I didn't have Provolone either, so I topped the casserole with a blend of parmesan, romano and asiago cheeses which complimented the dish very well. We couldn't stop eating it! My husband and I both had seconds, and then I polished the rest off for lunch the next day. This was so good and easy, I've already passed the recipe on to friends. Thanks for sharing it!

2 people found this review helpful

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From: KellyC

On Mar 27, 2004

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 people found this review helpful

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