Shrimp and Scallop Fra Diavolo
Category: | Seafood Pasta |
Seasons | |
Cuisine Type | Italian |
Ingredients
For
4
Person(s)
Recipe
8 oz(s) Linguine |
3 Tbsp(s) Olive Oil, divided |
1.5 Tbsp(s) Garlic, minced |
0.75 lb(s) Bay Scallops |
0.75 lb(s) Shrimp, medium, peeled and deveined |
1 medium Onion, sliced thin |
2 tsp(s) Garlic, minced |
1 tsp(s) Crushed Red Pepper |
2 Tbsp(s) Basil, dried |
0.5 tsp(s) Oregano, dried |
14.5 oz(s) Tomatoes, crushed |
14.5 oz(s) Tomatoes, diced |
1 Tbsp(s) Lemon Juice |
0.75 cup(s) Dry White Wine |
Shrimp and Scallop Fra Diavolo Directions
- Cook pasta in unsalted water according to package directions.
- In a large skillet over medium-high heat, heat 2 Tbsps olive oil. Saute garlic, shrimp and bay scallops, about 3 minutes. Remove from the skillet, set-aside, cover and keep warm.
- Add 1 Tbsp of olive oil to the skillet. Saute the onion until translucent, about 5 minutes. Add 2 tsps garlic, red pepper, basil and oregano. Mix with the onion. Add crushed and diced tomatoes, lemon juice, and wine. Cook until thickened, about 10 minutes.
- Return the shrimp and scallops to the tomato mixture and heat until warmed throughly.
- Serve over linguine.
Nutrition facts
Reviews 0/5
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