SHRIMP AND SCALLOP ARRABBIATA

SHRIMP AND SCALLOP ARRABBIATA
SHRIMP AND SCALLOP ARRABBIATA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (9 ounce) package fresh whole wheat linguine

  • 2

    Tablespoons olive oil, divided

  • 8

    Ounces Peeled and defined large shrimp

  • 8

    Ounces Bay Scallops

  • 1/4

    Teaspoon salt

  • 1

    Cup chopped onion

  • 2

    Teaspoons minced garlic

  • 1/4

    Teaspoon fennel seeds, crushed

  • 1/4

    Teaspoon crushed red pepper

  • 1

    Ounce pacenta, chopped

  • 4

    (14.5-ounce) cans organic stewed tomatoes, untrained (such as Muir Glenn)

  • 3

    Tablespoons chopped fresh basil

Directions

Boil water for pasta. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan. Sprinkle with salt. Sauté for 3 minutes or until almost done. Remove shrimp mixture from pan. Heat remaining 1 tablespoon olive oil in pan over medium-high heat. Add onion, garlic, fennel seeds, red pepper, and pancetta to pan. Sauté for 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan, and cook for 1 minute or until thoroughly heated. Remove from heat. Cook pasta according to package directions, omitting salt and fat. Drain. Serve shrimp mixture over pasta. Sprinkle with chopped fresh basil.

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