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Seafood Pasta Recipe

Seafood Pasta Recipe photo by Taste of Home

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This light dish is always welcome on a warm spring night.

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Seafood Pasta Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

2 garlic cloves, minced
2 tablespoons butter, divided
3 plum tomatoes, chopped
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/8 to 1/4 teaspoon dried tarragon
3/4 cup chicken broth
4 ounces thin spaghetti
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
Shredded Parmesan cheese, optional

Directions

In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness.
Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 434 calories, 14 g fat (7 g saturated fat), 133 mg cholesterol, 666 mg sodium, 50 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Seafood Pasta in Cooking for One or Two Cookbook , p214

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Seafood Pasta

Seafood Pasta

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Reviewed on Jan. 15, 2013 by foreveremmit

I make this for my wife once a week. It's our favorite meal

Reviewed on Jan. 06, 2012 by 1bocagirl

Easy,fast and tasty! I followed the advice and added artichokes, turned out very good.

Reviewed on Jan. 21, 2011 by kodak853

This was a great easy dish. I used fire roasted canned tomatoes instead of the fresh. I doubled the recipe so I used 2 cans and drained them slightly. I reduced the chicken broth by 1/3 and added a can of artichokes in water (drained). I served with roasted asparagus and cresents. Even my kids ate it! It also made great left overs. I will make this one again.

Reviewed on Jan. 07, 2011 by Kimberly34

Great fast tasty recipe