Description
This sauce includes shrimp and scallops, best served with linguine pasta.
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
Instructions
- 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.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes
- or until al dente; drain.
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8