Mussels & Shrimp with Penne
Yield
2 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 4 | tablespoons |
parsley leaves
finely chopped |
|
| 1 | teaspoon |
mint leaves
crumbled |
*
|
| ¾ | pound |
shrimp
shelled, deveined |
|
| 1 | tablespoon |
brandy
|
|
| 3 | each |
garlic cloves
finely chopped |
|
| 2 | cups |
tomatoes
chopped, peeled, seeded |
|
| 1 | teaspoon |
basil
crumbled |
*
|
| ¼ | cup |
clam juice
|
*
|
| 1 | pound |
mussels
in shells, scrubbed and debearded |
|
| 1 | pound |
pasta, penne
|
|
| 1 | each |
lemon zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 6E+1 | ml |
parsley leaves
finely chopped |
|
| 5 | ml |
mint leaves
crumbled |
*
|
| 340.2 | g |
shrimp
shelled, deveined |
|
| 15 | ml |
brandy
|
|
| 3 | each |
garlic cloves
finely chopped |
|
| 473 | ml |
tomatoes
chopped, peeled, seeded |
|
| 5 | ml |
basil
crumbled |
*
|
| 59 | ml |
clam juice
|
*
|
| 453.6 | g |
mussels
in shells, scrubbed and debearded |
|
| 453.6 | g |
pasta, penne
|
|
| 1 | each |
lemon zest
grated |
*
|
Directions
Sauté garlic and pepper flakes in olive oil, until garlic just begins to color, 2 to 3 minutes.
Add tomatoes, parsley, basil, and mint and bring to a boil.
Lower heat, cover and simmer for 10 minutes.
Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once.
Add mussels and brandy, cover and cook for 2 to 3 minutes longer or until shrimp are pink and mussels open.
Carefully remove mussels form sauce.
Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well.
Place mussels on top.
Garnish with chopped parsley and lemon rind.
