• 8servings
  • 40minutes
  • 335calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil, divided

  2. 6 cloves garlic, crushed

  3. 3 cups whole peeled tomatoes with liquid, chopped

  4. 1 1/2 teaspoons salt

  5. 1 teaspoon crushed red pepper flakes

  6. 1 (16 ounce) package linguine pasta

  7. 8 ounces small shrimp, peeled and deveined

  8. 8 ounces bay scallops

  9. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.


Send feedback