| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Stern1 | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Cleaned, large shrimp 250 g |
| 1/2 | lb | Scallops 250 g |
| 2 | T | Olive oil, divided 25 mL |
| 1/2 | c | Pesto 125 mL |
| 3 | Cloves garlic, finely | |
| chopped 3 | ||
| 1 | Onion, chopped 1 | |
| 1 | pn | Hot red pepper flakes pinch |
| 1 | Plum tomatoes, with juices 1 | |
| 28-oz/796 mL | ||
| 1 | lb | Linguine 500 g |
INSTRUCTIONS
Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two pieces. Cut each scallop in two rounds. In large bowl, combine seafood with 1 tbsp/15 mL oil and large spoonful pesto. Reserve. Heat remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or Dutch oven. Add garlic, onion and hot pepper flakes and cook gently for a few minutes without browning. Add tomatoes and bring to boil. Cook gently until thickened, breaking up tomatoes as you stir. Puree sauce at this point if desired. Reserve. Preheat broiler or barbecue and grill seafood. Add seafood to tomato sauce and reheat gently. Do not overcook. (Seafood can also be cooked directly in sauce.) Meanwhile, bring large pot of water to boil. Add linguine and cook until tender but firm. Drain pasta well. Toss with sauce. Taste and adjust seasonings if necessary. Top each serving with spoonful of pesto. Converted by MC_Buster. NOTES : This dish is so flavourful that every bite tastes like a burst of spring. Instead of shellfish, you can use fresh swordfish, halibut, salmon or tuna. The tomato sauce and the pesto sauce can be made ahead, but cook the pasta at the last moment and then combine. This recipe, from Bonnie Stern's Simply HeartSmart Cooking, makes 6 servings. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”