Spaghetti with Shrimp and Scallop Tomato Sauce
Serves 4 to 6
This seafood pasta recipe is a quick, easy, healthy and delicious Italian-inspired main dish that is equally appropriate for a family dinner, special occasion or entertaining. See the notes below for making the shrimp broth and other tips. For an equally delicious seafood pasta with a creamy sauce, see the similar and related recipes links.
- 1/4 cup olive oil
- 4 large garlic cloves, minced
- 1 can (about 2 pounds) whole tomatoes, crushed with fingers, with juices
- 1/2 cup dry red wine
- 1 cup shrimp broth (see notes below)
- Salt and pepper to taste
- 2 tablespoons dry parsley leaves
- 2 tablespoons dry basil leaves
- 2 teaspoons dry marjoram leaves
- 1 pound shrimp, peeled and deveined
- 1 pound bay scallops
- 1 pound spaghetti or similar pasta
- 2 tablespoons shredded fresh basil
- Freshly grated Parmesan cheese
Place olive oil in a large sauté pan or skillet over medium heat. Add the garlic and sauté just until it begins to sizzle. Add the tomatoes, wine and shrimp broth; bring to a boil over medium-high heat. Add salt, pepper, parsley, basil and marjoram. Boil until reduced slightly, about 5 minutes. Add the shrimp and scallops. Cook just until shrimp turn pink.
Meanwhile, cook the pasta according to package directions for al dente. Drain and add to the sauce with the fresh basil. Cook for one minute, tossing well, to allow the flavors to blend. Serve, passing grated cheese separately.
Notes: Peel the shrimp ahead of time and use the peels to make the broth. Cook in about 2 cups of water until reduced to about 1 cup. Some people say you should not use cheese with seafood, but I like it on seafood pasta. Try it both ways and decide for yourself. Multigrain or whole wheat pasta is as good as white in this recipe.