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

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.

reviews & comments

chargit40 REVIEW:
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.

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