Thursday, July 28, 2011
Today’s recipe comes from one of my favorite sites, MomsWhoThink.com. I appreciate their healthy weekly menu section and have been utilizing it more lately as I branch out and cook new healthy dishes.
I guess I can’t have pizza every night. Or can I? Hmm…
Shrimp and Scallop Linguine in Tomato Sauce
I used Annie’s Roasted Garlic Olive Oil, but if you don’t want to purchase a bottle for this recipe go ahead and use regular olive oil.
1 box whole-wheat linguine
1 tablespoon roasted garlic olive oil
1/2 cup diced shallots
2 (14.5 ounce) cans no salt added diced tomatoes
1/4 teaspoon cayenne pepper (optional)
1 pound shrimp, shelled
1 pound sea scallops
1/2 cup slivered fresh basil
About 1 cup of the salted pasta water
Salt and pepper
1. Cook the pasta in heavily salted boiling water until done to taste. Set aside your pasta water at the end of cooking time. Drain pasta and move it to a large bowl.
2. Tear off each little knob (it's really called a beard) on the side of the scallops if they're still attached. Slice each scallop in half so you have two thin rounds. Set aside.
3. Over medium-high heat in large nonstick skillet add the oil and scallions and cook until the scallions are softened. About 3 to 4 minutes. Add the tomatoes with their juices and cayenne if using and bring to a high simmer. Cook until the juices are mainly absorbed and the tomatoes are tender.
4. Turn the heat to medium. Add the shrimp. Cook until pink. Add the scallops and cook for 30 seconds to 1 minute.
5. Add the sauce and basil to the pasta. Gently toss and add pasta water as needed to make the dish saucy. Season with salt and pepper to taste.
Servings 8. Calories 369. Protein 29g. Carbohydrate 48g. Fat 6g.
Recipe adapted slightly from http://www.momswhothink.com/. Picture by Laura Flowers.