SHRIMP AND SCALLOP ARRABBIATA

By ASurek

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

Details

Servings 4

Preparation

Step 1

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.