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Saucy Seafood Linguine

  • 3servings
  • 11minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, D, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 tablespoons butter

  3. 3 cloves garlic, finely chopped

  4. 3 shallots, chopped

  5. 2 dried chillies, chopped

  6. 6 medium tomatoes, choppied in small chunks

  7. 21 jumbo shrimp

  8. 9 scallops, sliced in half lengthwise

  9. 3/4 cup white wine

  10. 1 1/2 cups pasta (store-bought Italian strained tomatoes)

  11. 1 teaspoon sugar

  12. salt

  13. pepper

  14. 12 ounces dried linguine

  15. 3 stalks asparagus, cut into 5cm pieces

  16. chopped basil, to garnish

  17. lemon zest, to garnish

Instructions Jump to Ingredients ↑

  1. Sauté shrimp and scallops in half the butter olive oil. Remove from heat.

  2. Sauté shallots, garlic and chili in remaining butter and olive oil for 2 minutes.

  3. Add chopped tomatoes and cook until soft.

  4. Bring a large pot of salted water to a boil. Add linguine and cook for 8 to 9 minutes or until al dente. Drain.

  5. Season softened tomatoes with salt and fresh ground pepper.

  6. Add wine, pasta (Italian strained tomatoes) and sugar and simmer for two minutes.

  7. Add pasta, shrimp and scallops to the tomato sauce and adjust seasoning. Plate and garnish with chopped basil and lemon zest.

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