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 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 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 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