Sheet Pan Creole Seafood Penne

 

Here's a dish I'll enjoy for days at a time. While the pasta is cooking on stove-top, I roast the vegetables. Add creole seasoning with raw seafood and bake some more. Then stir in the drained pasta and warm a few minutes more. For leftovers, I'll add some arugula and other cooked vegetables or protein for lunch time salads. The whole meal takes less then 30 minutes to cook.

Sheet Pan Creole Seafood Penne

(3 Servings)

Cook pasta.  Bring cold water to a boil.  Add salt and pasta.  Cook for 12 minutes more, stirring occasionally. Drain.

2/3 cup penne

 

Mix together:

1 cup cherry tomatoes, diced

2 mini sweet peppers, diced

1 green garlic, diced

1 green onion, diced

2 Tablespoon olive oil

1/2 teaspoon sugar

1/8 teaspoon salt.

Pour onto sheet pan lined with aluminum foil. Bake at 350F. for 15 minutes.

 

Creole seasoning

Mix together: 

3/4 teaspoon paprika

3/4 teaspoon onion powder

Pinch white pepper

Pinch thyme

Pinch oregano 

 

Mix partially cooked vegetables with seasoning and raw seafood.

8 jumbo shrimp or 3 ounce scallops.

Return to oven for 10 minutes.

 

Stir in drained pasta. 

Return to oven for a few minutes more.

 

Serve with grated parmigiano cheese.