Seafood Marinara Over Linguine

Yield:
6 servings

Ingredients:

  1. 2 Tablespoons olive oil, divided
  2. 1 cup chopped onion
  3. 3 cloves (large) garlic, minced
  4. 1 3/4 cups (14.5 ounce can) diced tomatoes, undrained
  5. 1 3/4 cups chicken broth
  6. 1 1/3 cups (12 ounce can) tomato paste
  7. 1/2 cup dry red wine or water
  8. 1 Tablespoon chopped fresh basil or 2 teaspoons dried basil leaves, crushed
  9. 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed
  10. 1 teaspoon salt
  11. 8 ounces fresh or frozen medium shrimp, peeled and deveined
  12. 8 ounces fresh or frozen bay scallops
  13. 1 pound linguine, cooked, drained and kept warm
Directions:

Heat 1 tbsp oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes.

Add undrained tomatoes, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.

Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are no longer opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over hot linguine.


TDS 3