Shrimp and Scallop Arrabbiata

1 (9 ounce) package whole wheat linguine
1 TBSP olive oil
8 ounces peeled and deveined large shrimp
8 ounces bay scallops
1/4 tea salt
1 cup chopped onion
2 tea minced garlic
1/4 tea fennel seeds, crushed
1/4 tea crushed red pepper
1 slice bacon or 1 ounce pancetta, chopped
4 (14.5 ounce) cans stewed tomatoes
3 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.