Friday, October 7, 2011

Seafood Pasta on Linguine

I've made this with and without the seafood. It was a hit both ways! :)

You're going to need:
1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup of white wine or chicken broth (I use the broth)
2 can (14 oz) diced fire roasted tomatoes
1 teaspoon rosemary
1 teaspoon sugar
1 teaspoon oregano (I prefer to just use Italian seasoning)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 oz) linguine
1 pound sea scallops
9 oz. peeled and de-veined shrimp.

So, in a large skillet, saute onion in butter and oil until tender. Add garlic and cook for another minute. Add in the chicken broth (or wine) and bring to a boil. Cook this until the mixture has been 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.

Cook linguine according to the package.

Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until the shrimps and scallops are cooked.

Serve seafood mixture over the cooked linguine.


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