Shrimp and Scallop Arrabbiata

Shrimp and Scallop Arrabbiata
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • 8 ounces peeled and deveined large shrimp
  • 8 ounces bay scallops
  • 1 cup prechopped onion
  • 2 tablespoons olive oil, divided
  • 8 ounces bay scallops
  • ¼ teaspoon crushed red pepper
  • + 17 more ingredients
    • ¼ teaspoon salt
    • 2 tablespoons olive oil, divided
    • 4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as Muir Glen)
    • ¼ teaspoon crushed red pepper
    • 8 ounces peeled and deveined large shrimp
    • ¼ teaspoon fennel seeds, crushed
    • 1 (9-ounce) package fresh linguine
    • 1 cup prechopped onion
    • ¼ teaspoon fennel seeds, crushed
    • 3 tablespoons chopped fresh basil
    • 2 teaspoons bottled minced garlic
    • 3 tablespoons chopped fresh basil
    • 2 teaspoons bottled minced garlic
    • 4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as Muir Glen)
    • 1 (9-ounce) package fresh linguine
    • 1 ounce pancetta, chopped
    • 1 ounce pancetta, chopped

Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan. Hea...

View full recipe at My Recipes

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