Fresh shrimp and bay scallops served in a house made crisp white wine sauce, cooked down with oil, garlic and a blend of Italian seasonings. Served with a side of penne.
One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. View our Portion Chart for more information!
Instructions & Tips
Cooking: Scampi sauce takes 4-6 hours on low to cook in a slow cooker. 20 minutes before serving put the Shrimp and Scallops into the slow cooker and stir.
Pasta: Boil a pot of water and add pasta. Cook for approx 7-10 minutes. Add Pasta to slow cooker, stir and serve.
Stovetop: Thaw sauce. Heat sauce to a slight boil then turn down heat. Add Frozen Shrimp and Scallops to the sauce for 10 to 12 minutes or until thawed and hot.
Pasta: Boil a pot of water and add pasta. Cook for approx 7-10 minutes.
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.