Recipe By MARBALET
Rating
Published Mar 12th
Prep 20m Cook 40m Additional - Ready In 60m
Servings 8 servings Calories 334.7

This sauce includes shrimp and scallops, best served with linguine pasta.

Recipe Ingredients

  • 4 tablespoons olive oil, divided
  • 6 cloves garlic, crushed
  • 3 cups whole peeled tomatoes with liquid, chopped
  • 1 ½ teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 (16 ounce) package linguine pasta
  • 8 ounces small shrimp, peeled and deveined
  • 8 ounces bay scallops
  • 1 tablespoon chopped fresh parsley

Cooking Directions

  1. 1 In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  3. 3 In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Nutrition Facts

  • Calories 334.7
  • Carbohydrate 46.3 g
  • Cholesterol 51.8 mg
  • Fat 8.9 g
  • Fiber 3 g
  • Protein 18.7 g
  • Saturated Fat 1.3 g
  • Sodium 655 mg
  • Sugar 4.1 g

Reviews

  1. 5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cut back on the red pepper flakes to 3/4 tsp, brought the mixture to a boil, and then simmered until the sauce - Read more ...
  2. This recipe is a nice base for a diavolo sauce but the sauce as written in the recipe I would only give 3 starts. I made the following changes/additions which made it a 5 star so I averaged it out and gave it 4! Here are the additions/differences: I put all 4 TBL of olive - Read more ...
  3. i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good.
  4. This was an excellent , simple to make recipe. I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background flavor contrast. I doubled the recipe, and added the cooked al dente pasta to the skillet and - Read more ...
  5. This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper strips while sauteing the garlic. Then a dash of half and half and capers at the end to thicken and give depth - Read more ...
  6. Two words-SIMPLE and GOOD. I used 28 oz can of crushed tomatoes as someone suggested. I only did 1/2 tsp of red pepper but will increase it next time. If you like alot of sauce on your pasta you may want to double the sauce.
  7. I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushed red pepper flakes to start tasting it & then adding the amount that you (& your family) would prefer. You - Read more ...
  8. I've made this 3 or 4 times in the past couple months and it is just the greatest! I also added mussels to mine and this recipe is just so awesome! I also added a little red wine...to die for! My son who goes to college about 4 hours away called me up one day - Read more ...
  9. Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil and salt I used) thus a great Weight Watcher meal! I add shrimp/scallops/etc. if I have them on hand but I use this as one of the staple meals to help use up any firm fleshed fish - Read more ...

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