Seafood Medley with Linguine |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor. âCharlene Chambers, Ormond Beach, Florida Ingredients:
1 large onion, chopped |
2 tablespoons butter |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 cup white wine or chicken broth |
1 can (28 ounces) diced fire-roasted tomatoes |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 teaspoon sugar |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (16 ounces) linguine |
1 pound sea scallops |
9 ounces uncooked large shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
shredded parmesan cheese, optional |
Directions:
1. In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley.
3. Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.
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