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Linguine With Red Seafood Sauce

American.foodie's picture
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!
  Olive oil/Vegetable oil 3 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Meatless spaghetti sauce 16 Ounce (2 Cups, Canned Or Homemade)
  Chopped parsley 2 Tablespoon
  Bay leaf 1 , crumbled
  Dried basil leaves 2 Teaspoon
  Tabasco pepper sauce 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Medium shrimp 3⁄4 Pound, peeled, deveined
  Sea scallops/Bay scallops 3⁄4 Pound, quartered
  Linguine 12 Ounce, cooked, drained

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.

Recipe Summary

Main Dish

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Linguine With Red Seafood Sauce Recipe