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Seafood Medley with Linguine
Who can resist a savory blend of seafood and pasta? This seafood medley dish, teaming up scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor. —Charlene Chambers, Ormond Beach, Florida
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
- 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 until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley.
- 3. Drain linguine. Serve seafood mixture with linguine. If desired, sprinkle with cheese.
Nutrition Facts
3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein.
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