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Seafood Pasta

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Rate this recipe 4.3/5 (12 Votes)

Ingredients

  • I double the sauce otherwise it is a bit dry
  • 1 CUP SEEDED DICED PLUM TOMATO (ABOUT 4 MEDIUM)
  • 1/3 CUP CLAM JUICE
  • 1/4 CUP CHOPPED FRESH FLAT-LEAF PARSLEY
  • 1/4 CUP EXTRA-VIRGIN OLIVE OIL
  • 1 TSP GRATED LEMON RIND
  • 3 TBS FRESH LEMON JUICE (2 LEMONS)
  • 2 TSP CHOPPED FRESH OR 1/2 TSP DRIED DILL
  • 2 TSP FRESH OR 1/2 TSP DRIED THYME (1/8 GROUND THYME)
  • 1/2 TSP SALT
  • 1/2 TSP PEPPER
  • 2 QTS WATER (CAN COOK IN BEER)
  • 3/4 LB MEDIUM SHRIMP, PEELED AND DEVEINED
  • 3/4 LB SEA SCALLOPS, QUARTERED
  • 5 CUPS HOT COOKED SPAGHETTI OR LINGUINE (ABOUT 12 OZ UNCOOKED PASTA)
  • (FETTUCCINI IS BETTER--BREAK IN HALF)

Details

Adapted from google.com

Preparation

Step 1

1. COMBINE FIRST 10 INGREDIENTS IN A LARGE BOWL.

2. BRING WATER TO A FULL BOIL IN A LARGE SAUCE PAN. ADD SHRIMP AND COOK

FOR 1 MINUTE, ADD SCALLOPS AND COOK 1 MINUTE LONGER FOR A TOTAL OF

2 MINUTES OR UNTIL DONE. DRAIN. ADD SHRIMP, SCALLOPS, AND PASTA TO TOMATO

MIXTURE; TOSS WELL.

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