What’s For Dinner?
(First star is lowest, fourth star is highest)
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Writes Karl Maier of Brooksville, Fla., "I love to recreate dishes that we enjoy while dining out. My wife and I recently had a similar dish at a restaurant in Las Vegas." This rich combination of cream sauce and seafood is always a winner. While Maier uses canned mushrooms, I preferred to slice and saute fresh ones before adding the seafood. Maier notes the original dish included sliced red bell peppers, which could be sauteed with the mushrooms or substituted for them. Maier serves the dish with French bread, split lengthwise, buttered, sprinkled with garlic powder and toasted.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 8
1 pound penne
1 pound sliced mushrooms
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 1/2 cups light or regular Alfredo sauce
Meanwhile, in a large, lightly oiled (and preferably nonstick) skillet, saute mushrooms until they begin to soften. Add shrimp and scallops and saute for 2 to 3 minutes, or until almost cooked through. Add Alfredo sauce and stir until warm. Add drained pasta to pan and toss to combine. Transfer to a large bowl and serve immediately.