seafood vesuvius

How To Make seafood vesuvius

• 1

  In a large saucepan, bring 4 quarts of water to a boil. Add 1 tbsp of the olive oil to the boiling water. Stir frequently to prevent pasta from sticking together.
• 2

  Reduce heat and boil pasta gently for 7-9 minutes or until tortellini are tender. Drain. Return pasta to pan along with 1 tbsp of the butter. Stir. Cover and keep warm.
• 3

  While pasta is cooking, combine Marinara Sauce and next five ingredients (Alfredo sauce, roasted red peppers, cayenne and Jalapeno slices) in a blender or food processor. Process until smooth. Pour sauce into a small saucepan and heat gently, stirring often to prevent burning.
• 4

  Melt remaining butter in a medium skillet over high heat. Place scallops into skillet. Add Shrimp. Saute Scallops and raw shrimp in butter 1-2 minutes. Turn Scallops over and cook another one in a half minutes. Check for done ness and remove scallops if opaque in center. Add chopped zucchini and yellow squash and cook 1-2 minutes more or until shrimp are almost cooked through. Pour sauce over shrimp and vegetables, Nestle scallops in sauce and heat through just until hot – should take less than a minute.
• 5

  Divide pasta evenly between two bowls. Top with Seafood sauce and sprinkle with fresh basil. Serve immediately.
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