Linguine With Red Seafood Sauce Recipe
Linguine with red seafood sauce is a herbed seafood pasta made with shrimps and scallops. Prepared with onions and garlic to taste with white wine, the linguine with red seafood sauce is herbed with three herb medley of parsley, basil and bay leaf. Saucy with a dash of tabasco, the linguine is simmered to a finish with perfectly cooked seafood pasta delight!
Ingredients
3 tablespoons olive or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 cups (16 ounces) canned or homemade meatless spaghetti sauce
2 tablespoons chopped parsley
1 bay leaf, crumbled
2 teaspoons dried basil leaves
3/4 teaspoon TABASCO pepper sauce
1/2 teaspoon salt
3/4 pound medium shrimp, peeled, deveined
3/4 pound sea scallops, quartered or bay scallops
12 ounces linguine, cooked, drained
Directions
In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden.
Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco® sauce and salt.
Cover; simmer 10 minutes.
Add shrimp and scallops.
Cover; simmer 4 to 5 minutes or until seafood is done.
Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco® sauce and salt.
Cover; simmer 10 minutes.
Add shrimp and scallops.
Cover; simmer 4 to 5 minutes or until seafood is done.
