Shrimp and Scallops Marinara

"This is a quick and simple way to enjoy two of my favourite shellfih, Italian-American style."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
13
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • In a large, deep saute pan over medium heat, melt 2 tbsps of butter and add 2 tbsps of grapeseed oil. Sweat the onions for a minute, then add the garlic. Fry for just a minute or two, until the garlic just begins to turn golden.
  • Stir in the anchovy paste until it disappears into the onions and garlic.
  • Add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.
  • Add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.
  • Stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes.
  • Stir in the scallops. again, cover and simmer 2 minutes more. Then add the rest of the chopped basil and 2 tbsps butter. Stir until the butter is melted inches.
  • Serve over squid ink linguini, with a side salad and crusty semolina bread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes