Seafood Linguine

Total Time Prep: 35 min. Cook: 5 min.

Yield 8 servings

Who can resist a savory dish of seafood and pasta? Enjoy the perfect blend of flavors in this seafood linguine, overflowing with fresh scallops and shrimp in a delicious sauce made from garlic, onions, butter, white wine and fire-roasted tomatoes.

Ingredients

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Directions

In a large skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley.
Drain linguine. Serve seafood mixture with linguine. If desired, sprinkle with cheese.

Nutrition Facts

3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein.

Who can resist a savory blend of seafood and pasta? This dish teeming with scallops, shrimp, linguine and tomatoes is nutritious and rich in flavor. —Charlene Chambers, Ormond Beach, Florida

Recipe Creator