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Seafood Medley with Linguine Recipe

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

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Seafood Medley with Linguine Recipe

Prep: 35 min. Cook: 5 min.

Yield: 8 Servings

35 5 40

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 for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley.
Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.

Nutritional Facts 3/4 cup seafood mixture with 1-1/4 cups linguine (calculated without Parmesan cheese) equals 374 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 372 mg sodium, 51 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Seafood Medley with Linguine in Country Woman June/July 2008, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Seafood Medley with Linguine (2)

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Seafood Medley with Linguine

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Reviewed on Mar. 17, 2010 by alexismd

Recipe is very tasty. I cheated a bit and used a can of fire-roasted tomatoes WITH garlic instead of sauteing pure garlic. Still came out great.

Reviewed on May. 05, 2009 by Zafira Fauxhall

We are big seafood pasta fans and my family gave this one a thumbs up. I only had one 14 oz can of the fire roasted tomatoes so I made up the rest with fresh. I omitted the sugar and used a seafood mix of scallops, shrimp and calamari. Yummy!