Shrimp and Scallops Marinara
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 453.59 g jumbo shrimp, shelled and deveined
- 453.59 g bay scallop
- 236.59 ml diced onion
- 1 head garlic, cloves peeled and sliced
- 59.16 ml unsalted butter, divided
- 29.58 ml grapeseed oil
- 793.78 g can of san marzano peeled tomatoes in puree
- 9.85 ml dried savory
- 4.92 ml dried parsley
- 4.92 ml freshly cracked black pepper
- 4.92 ml hot red pepper flakes
- 14.79 ml anchovy paste
- 118.29 ml chopped fresh basil
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.
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