Shrimp and Scallop Arrabbiata

By rossboys

Substitute bacon for the pancetta if you prefer.

Ingredients

• 1 9oz pkg fresh linguine
• 2 Tbsp olive oil, divided
• 8 oz large shrimp, peeled & deveined
• 8 oz bay scallops
• 1/4 tsp salt
• 1 cup chopped onion
• 2 tsp bottled minced garlic
• 1/4 tsp fennel seeds, crushed
• 1/4 tsp crushed red pepper
• 1 oz pancetta, chopped
• 4 14.5oz cans stewed tomatoes, undrained
• 3 Tbsp chopped fresh basil

Details

Servings 4

Preparation

Step 1

Cook pasta according to pkg directions, omitting salt and fat. Drain. Set aside and keep warm.

Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add shrimp and scallops to pan; sprinkle with salt. Saute 3 in or until almost done. Remove shrimp mixture from pan.

Heat remaining 1 Tbsp oil in pan over med-high heat. Add onion, garlic, fennel seeds, pepper, and panceltta to pan; saute 1 min. Stir in tomatoes; bring to a boil. Cook 2 min, stirring occasionally. Return shrimp mixture to pan; cook 1 min or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.