Seafood Medley with Linguine Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.
3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein
Reviews for Seafood Medley with Linguine
"With no exaggeration this dish has topped my charts as my favourite recipe of all time. My boyfriend agrees, too! I have made this twice with a seafood medley (shrimp, mussels, octopus and squid) and each wine and chicken broth. No fire roasted tomatoes (only had diced) but I plan to try that next time. I can confirm that it is absolutely fantastic each way! (if you have both, I might be slightly inclined toward the broth myself)Anyway, I highly recommend this. If you have a big appetite, this may only make three-four meals so next time I plan to make a double recipe to eat with guests!"
"This was great! My family loved it. I had to use canned diced tomatoes with seasonings, but still added the spices. I highly recommend this. It doesn't take long to prepare which is nice after a hard day at work."
"A family favorite. Tried this for Lent a few years ago. No meat, but not sure it counts as a Lenten sacrifice!"
"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."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.