It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fra Diavolo Sauce With Pasta
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Sensational seafood and tomato pasta. Shrimp and scallops and cooked with juicy tomatoes makes a mean sauce for linguine and an even better dip for a crusty baguette on the side.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes, with liquid, chopped
1 1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
16 ounces linguine
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon fresh parsley, chopped
directions
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.
Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
added by
devonna
nutrition data
343 calories, 9 grams fat, 47 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
May 16, 2009
I used 2 28oz cans of whole tomatoes, added a small shallot diced and used 1 lb of shrimp instead of 8 oz.