Johnny's Tomato Dijon Seafood Pasta

By WEEK Producer


Johnn's Italian Steakhouse


Three jumbo shrimp

Two scallops

Two oz. sun dried tomatoes, sliced

One Tbsp sun dried tomato pesto

Three fresh basil leaves (chiffonade)

One tsp fresh garlic

One cup chicken broth

One Tbsp dijon

One Tbsp parmesan cheese

Six oz cooked pasta


Sear shrimp and scallops over medium-high heat.

Add sun dried tomatoes, pesto, basil, garlic, broth, dijon. Mix well

Pour seafood and tomato dijon gravy over pasta. Sprinkle with parmesan.