Try it, you’ll enjoy it: this is my take on an amazing flavor combination.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 4 tablespoons olive oil, divided
- 6 cloves garlic, crushed
- 3 cups whole peeled tomatoes with liquid, chopped
- 1 ½ teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 (16 ounce) package linguine pasta
- 8 ounces small shrimp, peeled and deveined
- 8 ounces bay scallops
- 1 tablespoon chopped fresh parsley
Instructions
- Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 655 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This dish is fantastic! I added the full teaspoon of Chili flakes which was perfect. I used 3 frozen tomatoes from last fall’s harvest which were really flavourful plus I added 2 teaspoons of tomato paste, and a splash of white wine. Because this reminded me of a favourite restaurant meal, I also added snow peas right at the end. We were blown away at the flavour from this dish. I will definitely make it again.
We loved it! I added fresh basil and onion. Easy dish but delicious!
It was okay, kinda bland, and i added basil.
Only change I made was skipping the scallops & doubled the shrimp…not a scallop fan. Delicious recipe, will definitely make again. Thanks for sharing!
Loved this!! I added mushrooms and onions. Delicious!!
One of the easiest recipes to date. Very happy with overall taste. I would suggest spicing up shrimp when pan frying. I will be adding garlic to pan.
easy to make, lots of flavor.
Simple yet very favourable.
I made this recipe and added 1/2 teaspoon of Old Bay seasoning to the tomato sauce. We loved it!
Great and easy dish…Quick and nice presentation! Buen appetite!!:)
I did scale it down to 2 servings. The garlic was a little over powering, I will just cut about 1/3 of the garlic next time but overall it was a very good dish.
This is a good base recipe, and I used it to build what I was looking for. Added chopped onion, basil and oregano, zucchini and peppers, and a splash of red wine (I used the cooking wine as we rarely drink). Omitted salt as there is lots in the tomato products. I used canned Marzano type and some red pepper stewed tomatoes as fresh is pretty expensive where I live. A definite great choice for the menu rotation!
This was another fabulous pasta dish. I did use medium shrimp since I couldn’t find any small shrimp. I didn’t see red pepper flakes mentioned in the directions, so I skipped it. Why is it listed there? I also use one skillet to cook the sauce and the seafood. I also passed on the parsley too. I would make it again.
Made this for a birthday dinner and used shrimp & scallops. It was very good but deducted 2 stars because the measurement on the hot pepper flakes was so high in the written recipe. We love spicy and I only used 1/4 tsp. which was more than enough, anymore and the spice would have overwhelmed the delicate flavors of the seafood. Thank you for sharing your recipe….
Made like recipe. Next time fresh tomatoes probably.
Excellent! It was easy to do and made a great Friday night meal. It had a bit of kick, but not too much and was incredibly flavorful. My husband isnt one to rave about seafood and pasta but he loved this!
Easy to prepare. Restaurant quality.
Yum!
I used the recipe as written. The taste was like a great cioppino!
Tried this recipe for my husband. He fell in love with this dish at an Italian restaurant we used to frequently visit years ago. He says it tastes just as good as he remembers. Only change I would make is I might add just a pinch more red pepper to give a little more heat. Great recipe and it was very easy!
1. Double the garlic 2. Use about 1 additional cup of the canned SM tomatoes (whole peeled tomatoes that I chop). Can use two of the smaller cans. 3. I use 1-1.5 pounds of scallops and 2/3 pound of shrimp. 4. Top with Pecorino Romano cheese. 5. Amazing