Shrimp and Scallop Arrabbiata |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I adapted this from a Cooking Light recipe. Ingredients:
2 tablespoons olive oil |
8 ounces large shrimp (deveined, tail off) |
8 ounces scallops |
1 cup onion, chopped |
2 garlic cloves, minced (i actually use 6) |
1/2 teaspoon fennel seed, crushed |
1/4 teaspoon red pepper flakes, crushed |
1 ounce pancetta, diced |
30 ounces diced tomatoes (i use canned with italian seasoning) |
2 tablespoons fresh basil, chopped |
Directions:
1. Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
2. Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
3. Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
4. Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
5. Serve over favorite pasta, with basil sprinkled on top.
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