EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/70/Seafood_Marinara_Over_Linguine
Seafood Marinara Over Linguine
Yield: 6 servings
Ingredients
| 2 |
Tablespoons |
olive oil, divided
|
|
|
| 1 |
cup |
chopped onion
|
|
|
| 3 |
cloves |
(large) garlic, minced
|
|
|
| 1 3/4 |
cups |
(14.5 ounce can) diced tomatoes, undrained
|
|
|
| 1 3/4 |
cups |
chicken broth
|
|
|
| 1 1/3 |
cups |
(12 ounce can) tomato paste
|
|
|
| 1/2 |
cup |
dry red wine or water
|
|
|
| 1 |
Tablespoon |
chopped fresh basil or 2 teaspoons dried basil leaves, crushed
|
|
|
| 2 |
teaspoons |
chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 8 |
ounces |
fresh or frozen medium shrimp, peeled and deveined
|
|
|
| 8 |
ounces |
fresh or frozen bay scallops
|
|
|
| 1 |
pound |
linguine, cooked, drained and kept warm
|
|
|
Directions:
Heat 1 tbsp oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes.
Add undrained tomatoes, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.
Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are no longer opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over hot linguine.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/70/Seafood_Marinara_Over_Linguine