Shrimp and Scallop Arrabbiata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (9 ounce) package whole wheat linguine1 TBSP olive oil8 ounces peeled and deveined large shrimp8 ounces bay scallops1/4 tea salt1 cup chopped onion2 tea minced garlic1/4 tea fennel seeds, crushed1/4 tea crushed red pepper1 slice bacon or 1 ounce pancetta, chopped4 (14.5 ounce) cans stewed tomatoes3 TBSP chopped fresh basil
Cook pasta according to package directions, omitting salt and fat. Drain, set aside and keep warm.
Heat 1/2 TBSP oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Saute 3 minutes or until almost done, remove mixture from pan.
Heat 1/2 TBSP oil in pan over medium-high heat. Add onion and next 4 ingredients, saute 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over linguine. Sprinkle with basil.
4 servings (1 cup pasta, 2 cups shrimp mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user CHICKIEDUKE.
Heat 1/2 TBSP oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Saute 3 minutes or until almost done, remove mixture from pan.
Heat 1/2 TBSP oil in pan over medium-high heat. Add onion and next 4 ingredients, saute 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over linguine. Sprinkle with basil.
4 servings (1 cup pasta, 2 cups shrimp mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user CHICKIEDUKE.
Nutritional Info Amount Per Serving
- Calories: 463.2
- Total Fat: 8.7 g
- Cholesterol: 106.3 mg
- Sodium: 1,065.1 mg
- Total Carbs: 74.3 g
- Dietary Fiber: 12.3 g
- Protein: 33.5 g
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