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Chef Rene's Shrimp, Mussel, And Scallop Orechiette Pasta Recipe

Nutrition per serving    (USDA % daily values)
CAL
1658
FAT
268%
CHOL
123%
SOD
159%

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Ingredients for 4 servings

4 tablespoons white wine

20 (26/30 count) shrimp, tail on

28 kalamata olives

20 (20/30 count) scallops

28 mussels

3 tablespoons freshly squeezed lemon juice

1 cup extra-virgin olive oil

20 baby broccoli florets

4 vine-ripened tomatoes, diced

8 ounces shredded Parmesan

Salt and pepper

4 tablespoons minced fresh basil

20 ounces orechiette pasta, cooked al dente

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