From: Chef Jamie Gruber, The Market, Columbus, GA. Yield: 1 serving. 4 26/30 peeled and deveined shrimp 4 20/30 scallops, cleaned 4 PEI mussels 4 sheets of pasta, 4”×6” (homemade preferred) 1½ cups marinara sauce (homemade preferred) ½ cup half-and-half ½ cup ricotta cheese ½ cup mozzarella cheese ½ cup Parmesan cheese ¼ stick of butter to taste, salt and pepper Par cook pasta sheets and set aside with wax paper in between each sheet. Heat marinara and add half & half; ...
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