Shrimp and Scallop Arrabbiata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Arrabbiata is Italian for angry and often refers to the classic combination of tomatoes, pancetta, and hot pepper. Substitute bacon for the pancetta, if you prefer. Ingredients:
1 (9-ounce) package fresh linguine |
2 tablespoons olive oil, divided |
8 ounces peeled and deveined large shrimp |
8 ounces bay scallops |
1/4 teaspoon salt |
1 cup prechopped onion |
2 teaspoons bottled minced garlic |
1/4 teaspoon fennel seeds, crushed |
1/4 teaspoon crushed red pepper |
1 ounce pancetta, chopped |
4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as muir glen) |
3 tablespoons chopped fresh basil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; sauté 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.
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