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Seafood Pasta

Seafood Pasta
This light dish is always welcome on a warm spring night.
2 ServingsPrep/Total Time: 25 min.

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
© Taste of Home 2013

2 of 2

Seafood Pasta (continued)

Directions (continued)

  • desired. Yield: 2 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013