Ingredients
10
ounces uncooked shrimp, peeled, deveined
1
1/3 pounds tomatoes, seeded, chopped
1
cup chopped fresh basil or 1 tbsp dried
3/4
cup bottled clam juice
1/2
pound penne, freshly cooked
Directions
1.
Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.
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