Recipe Details
Ingredients
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4tablespoonsolive oil, divided
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6clovesgarlic, crushed
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3cupswhole peeled tomatoes with liquid, chopped
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1 ½teaspoonssalt
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1teaspooncrushed red pepper flakes
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1(16 ounce) packagelinguine pasta
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8ouncessmall shrimp, peeled and deveined
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8ouncesbay scallops
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1tablespoonchopped fresh parsley
Cooking Directions
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Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
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Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories335 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 1g |
7% |
| Cholesterol 52mg |
17% |
| Sodium 655mg |
28% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 19g |
37% |
| Vitamin C 11mg |
13% |
| Calcium 66mg |
5% |
| Iron 3mg |
19% |
| Potassium 435mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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