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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This light dish is always welcome on a warm spring night. Ingredients:
2 garlic cloves, minced |
2 tablespoons butter, divided |
3 plum tomatoes, chopped |
2 teaspoons minced fresh parsley |
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1/8 to 1/4 teaspoon dried tarragon |
3/4 cup chicken broth |
4 ounces thin spaghetti |
1/4 pound uncooked medium shrimp, peeled and deveined |
1/4 pound bay scallops |
shredded parmesan cheese, optional |
Directions:
1. In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness.
2. Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired. Yield: 2 servings.
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