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Barilla rotini extra-virgin olive oil mussels clove garlic zucchini black pepper shrimp lemon juice parsley salt
Viewed: 90 - Published at: 3 years agoIngredients
- 1 box Barilla rotini
- 4 tablespoons (50 ml) extra virgin olive oil
- 1/2 pound (227 grams) mussels, steamed
- 1 clove garlic
- 3 zucchini sliced in half moons
- To taste black pepper
- 1/2 pound (227 grams) scallops, diced
- 1/2 pound (227 grams) shrimp, halved lengthwise
- 4 tablespoons (50 ml) lemon juice
- 1 tablespoon (20 leaves) parsley, chopped
- To taste salt
Method
- Bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. In a small pot, steam the mussels until they are opened, remove from shell and discard. Set aside. Meanwhile, in a skillet, saute garlic in 1 tablespoon olive oil until lightly yellow in color. Add zucchini and saute for 4 minutes, then season with salt and pepper to taste. In a separate skillet, saute shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. Season and set aside to cool down. Once everything has cooled, combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil, lemon juice and parsley.
- More Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.
