Embark on a culinary journey to the sun-drenched shores of Key West right from your kitchen! This exquisite Key West Penne recipe masterfully combines succulent shrimp and tender scallops with the vibrant flavors of sun-dried tomatoes and delicate artichoke hearts, all enrobed in a lusciously light cream sauce. It’s a pasta dish that promises a gourmet experience, perfect for elevating any special occasion or simply treating yourself to a restaurant-quality meal at home. Prepare to impress your taste buds with this unforgettable seafood creation!
Seafood and pasta are a match made in culinary heaven, offering a delightful harmony of textures and tastes. If you adore this classic pairing, you might also enjoy exploring other beloved recipes, such as our enticing
Shrimp Pasta with Poblano Cream Sauce.
Each dish presents a unique flavor profile, but all share the comforting indulgence of pasta intertwined with fresh, flavorful seafood.
Discovering the Allure of Key West Penne
The inspiration for this magnificent Key West Penne often stems from unforgettable experiences, like savoring incredible scallop dishes during a coastal getaway. The desire to recreate those sublime flavors at home is powerful, and this recipe delivers a truly special meal. It’s a testament to how simple, quality ingredients can transform into something truly extraordinary. While the freshest scallops are always ideal, even readily available options shine in this flavorful concoction.
This recipe is celebrated for its ability to produce a dish bursting with flavor without requiring an extensive list of ingredients or complicated techniques. It’s truly a fantastic method for bringing that coveted “restaurant-worthy” experience into your own dining room. The rich combination of seafood and pasta is universally appealing, satisfying both adults and children alike. Over time, slight adjustments, such as omitting ingredients that might overpower the delicate seafood (like kalamata olives), have refined this dish to perfection, ensuring it remains a perennial favorite that families will eagerly anticipate making again and again.
Why Key West Penne is a Must-Try Seafood Pasta
Imagine plump shrimp, delicate scallops, chewy sun-dried tomatoes, and savory artichoke hearts, all lovingly embraced by al dente penne pasta and a light, flavorful cream sauce. What’s not to adore? This Key West Penne is more than just a meal; it’s an ultimate comfort dish that doesn’t compromise on elegance or ease. It’s incredibly fast to prepare, making it a perfect choice for busy weeknights when you crave something special, or for those weekend gatherings when you want to impress without spending hours in the kitchen. The beauty of this dish lies in its simplicity and the vibrant medley of flavors that come together harmoniously. Each forkful is a delightful burst of coastal-inspired taste, leaving you completely satisfied and eagerly anticipating the next bite.
Essential Ingredients for Your Key West Penne
Crafting this delicious Key West Penne relies on a thoughtful selection of ingredients, each playing a crucial role in building its signature flavor profile.
The Stars of the Sea: Shrimp and Scallops
For a truly authentic Key West experience, high-quality shrimp and scallops are non-negotiable. When selecting shrimp, aim for medium to large sizes, peeled and deveined, with tails removed for ease of eating. Fresh shrimp offer the best texture and flavor, but good quality frozen shrimp, thawed properly, work wonderfully too. Scallops should be fresh, sweet-smelling, and firm. Dry-packed scallops are preferable as they haven’t been treated with phosphates, which can make them absorb water and cook less effectively. Both seafood elements cook quickly, adding a delicate sweetness and tender texture to the pasta.
Mediterranean Accents: Sun-Dried Tomatoes and Artichoke Hearts
Sun-dried tomatoes, typically packed in oil, bring an intense, concentrated tomato flavor and a chewy texture that complements the seafood beautifully. The oil they are packed in is often infused with herbs, which adds an extra layer of flavor to the sauce base. Marinated artichoke hearts, another Mediterranean gem, contribute a pleasant tanginess and tender bite, cutting through the richness of the cream sauce and adding depth. Draining and roughly chopping these ingredients ensures they are evenly distributed throughout the dish.
The Perfect Canvas: Penne Pasta
Penne pasta, with its tubular shape and ridged surface, is ideal for catching and holding the luscious cream sauce and all the delightful ingredients. Its hearty structure stands up well to the other components without becoming mushy. While penne is recommended, other robust pasta shapes like rigatoni, ziti, or even farfalle could be used if preferred. The key is to cook the pasta al dente, ensuring it still has a slight bite, which adds to the overall textural enjoyment of the dish.
The Heart of the Sauce: Light Cream and Parmesan
A light cream sauce provides the perfect unifying element without being overly heavy. Heavy cream forms the base, offering richness and a silky texture. Grated Parmesan cheese melts into the sauce, adding a salty, umami depth and helping to thicken it slightly. This combination creates a sauce that clings to every piece of pasta and seafood, delivering flavor in every mouthful.
Aromatic Essentials: Garlic and Parsley
Minced or grated garlic provides an aromatic foundation, infusing the reserved oil from the sun-dried tomatoes with its pungent, savory notes. Fresh chopped parsley serves as a vibrant garnish, adding a touch of freshness and a subtle herbaceous lift that brightens the entire dish, both visually and in flavor.
Step-by-Step Guide to Crafting Key West Penne
Creating this restaurant-quality Key West Penne at home is surprisingly simple, especially when you follow these clear, step-by-step instructions.
1. Prepare the Pasta
Begin by bringing a large pot of water to a rolling boil. It’s crucial to salt the water generously – this is your only chance to season the pasta itself and ensure it’s flavorful from the inside out. Once boiling, add your penne pasta and cook according to package directions until it reaches an al dente consistency. This means it should be tender but still have a slight bite to it. Overcooked pasta can become mushy and detract from the dish’s texture. Drain the pasta thoroughly and set aside.
2. Prep Your Flavorful Accents
While the pasta cooks, drain the marinated artichoke hearts and roughly chop them into bite-sized pieces. Next, drain the jar of sun-dried tomatoes, making sure to reserve at least one tablespoon of the flavorful oil they were packed in. This oil is a treasure trove of taste and will be used to sauté your aromatics and seafood. Slice the drained sun-dried tomatoes into strips or smaller pieces, as preferred. Having these components ready ensures a smooth cooking process.
3. Sauté the Seafood and Aromatics
Pour the reserved tablespoon of sun-dried tomato oil into a large skillet and place it over medium heat. Once shimmering, add the minced or grated garlic and cook for about 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. Immediately add the scallops to the pan and cook for one minute without stirring, allowing them to develop a nice sear. Then, add the shrimp to the skillet. Stir the seafood gently, cooking for another one to two minutes, until the shrimp turn pink and the scallops are opaque and firm. Finally, add the chopped artichoke hearts and sliced sun-dried tomatoes to the pan. Continue to cook for a couple more minutes, stirring occasionally, just to heat them through and allow their flavors to meld with the seafood. Avoid overcooking the seafood, as it can become tough and rubbery.
4. Assemble the Dish
With your seafood and aromatics perfectly cooked, pour the heavy cream into the skillet. Sprinkle in the grated Parmesan cheese. Stir gently to combine the cream and cheese, allowing the cheese to melt and create a smooth, light sauce that coats all the ingredients. Finally, add the cooked and drained penne pasta to the skillet. Toss everything together thoroughly, ensuring every piece of pasta and seafood is beautifully coated in the creamy, flavorful sauce. Serve the Key West Penne immediately, topped with a generous sprinkle of fresh chopped parsley for a burst of color and fresh herbaceousness.
Tips for Key West Penne Perfection
- Quality Seafood Matters: Always opt for the freshest shrimp and scallops you can find. If using frozen, ensure they are fully thawed and patted dry before cooking to get a good sear.
- Don’t Overcook: Both shrimp and scallops cook very quickly. Overcooking will make them tough. Cook just until they turn opaque and firm.
- Season Appropriately: Taste your sauce before adding the pasta. Adjust salt and pepper as needed. A pinch of red pepper flakes can add a subtle kick if you like a little heat.
- Pasta Water Magic: While not explicitly in this recipe, reserving a little pasta cooking water can be a chef’s secret. If your sauce seems too thick, a splash of starchy pasta water can help loosen it and create a smoother consistency while adding flavor.
- Lemon Zest Finish: A sprinkle of fresh lemon zest just before serving can brighten the flavors and add a wonderful aromatic touch.
Serving Suggestions and Variations
This Key West Penne is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette and some crusty garlic bread to soak up every last drop of the delicious sauce. For a wine pairing, consider a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement the seafood flavors.
Variations to Try:
- Different Seafood: Feel free to swap shrimp and scallops for other quick-cooking seafood like diced firm white fish, mussels, or clams. Just adjust cooking times accordingly.
- Add Veggies: Wilted spinach, sautéed asparagus tips, or cherry tomatoes halved and added at the end would be lovely additions.
- Herb Twist: Experiment with other fresh herbs like basil or chives for a different aromatic profile.
- Cheese Alternatives: While Parmesan is classic, a blend of Italian cheeses or a sprinkle of Pecorino Romano could also work.
- Omit Olives: As mentioned in previous notes, Kalamata olives were removed from this recipe adaptation to allow the seafood flavors to truly shine. If you love them, a small amount can be added, but be mindful of their strong flavor.
Making Ahead and Storing Leftovers
Key West Penne is best enjoyed fresh, right after it’s prepared, when the seafood is perfectly tender and the sauce is at its creamiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to do so gently on the stovetop over low heat, adding a splash of milk or chicken broth to help loosen the sauce and restore its creaminess, as pasta tends to absorb liquids. Avoid reheating in the microwave at high power, as this can toughen the seafood.
More Favorite Pasta Recipes to Explore
If you’re a pasta enthusiast, you’ll love diving into these other delicious recipes from our collection:
Shrimp Alfredo
Alfredo Pasta with Bacon
Chicken Stuffed Shells
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Key West Penne
Deborah Harroun
10 minutes
20 minutes
30 minutes
4 servings
Main Dish
American
Pin
Ingredients
- 8 oz penne pasta
- 1 (7.5 oz) jar marinated artichoke hearts
- 1 (7 to 8-oz) jar sun-dried tomatoes, packed in oil
- 2 cloves garlic minced or grated
- 12 oz scallops
- 1/2 lb shrimp peeled, deveined and tails removed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- chopped parsley
Instructions
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain.
- Meanwhile, drain the artichoke hearts and roughly chop. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil. Slice the tomatoes.
- Pour the reserved tablespoon of oil into a large skillet and place over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Place the scallops in the pan and cook for a minute, then add the shrimp. Stir the seafood, cooking for a minute or two, then add the artichoke hearts and sun-dried tomatoes. Continue to cook until the shrimp and scallops are cooked, a couple minutes.
- Pour the cream into the pan, then sprinkle with the cheese. Stir to combine, then add in the pasta and stir to coat the pasta. Serve topped with chopped parsley.
Recipe Notes:
seafood pasta