Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package fresh linguine

  2. 2 Tbsp. olive oil , divided

  3. 8 ounces peeled and deveined large shrimp

  4. 8 ounces bay scallop s

  5. 1/4 tsp. salt

  6. 1 cup prechopped onion

  7. 2 tsp. bottled minced garlic

  8. 1/4 tsp. fennel seeds, crushed

  9. 1/4 tsp. crushed red pepper

  10. 1 ounce pancetta , chopped

  11. 4 (14 1/2-ounce) cans organic stewed tomato es, undrained (Muir Glen)

  12. 3 Tbsp. chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Saute 3 minutes or until almost done. Remove shrimp mixture from pan.

  3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; saute 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.

  4. Serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 tsp. basil.


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