jjlmay
07-22-2001, 11:07 AM
This was in a magazine "Quick and Light", and my daughter and I thought it was very good and wanted to share with you.
Seafood Pasta
1/2 lb. spaghetti or linguine
4 tbsp. olive oil
4 cloves garlic, minced
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
1/2 tsp. salt
1 pinch red pepper flakes
1/4 tsp. ground black pepper
1 cup white wine (I was out of white wine, so I used about 1/3
cup dry sherry, and 2/3 cup chick broth)
1/2 lb. scallops
1/2 lb. large shrimp
2 tbsp. lemon juice
3 tbsp. butter
1 tbsp. chopped parsley
Cook pasta while beginning sauce.
Heat oil in large, nonstick pan. Saute garlic for 2 minutes. Stir in tomatoes, salt, red pepper, black pepper and wine and cook for 5 minutes.
Add the scallops, shrimp, lemon juice and butter. Cook over high heat for 3 minutes. Add the pasta to the pan and toss.
Add the chopped parsley and additional salt, if desired, to taste.
Makes 4 servings.
Per serving: 453 calories, 25 g protein, 25 g carbohydrates, 24g fat, 8 g sat. fat, 701 mg sodium, 128 mg cholesterol.
Seafood Pasta
1/2 lb. spaghetti or linguine
4 tbsp. olive oil
4 cloves garlic, minced
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
1/2 tsp. salt
1 pinch red pepper flakes
1/4 tsp. ground black pepper
1 cup white wine (I was out of white wine, so I used about 1/3
cup dry sherry, and 2/3 cup chick broth)
1/2 lb. scallops
1/2 lb. large shrimp
2 tbsp. lemon juice
3 tbsp. butter
1 tbsp. chopped parsley
Cook pasta while beginning sauce.
Heat oil in large, nonstick pan. Saute garlic for 2 minutes. Stir in tomatoes, salt, red pepper, black pepper and wine and cook for 5 minutes.
Add the scallops, shrimp, lemon juice and butter. Cook over high heat for 3 minutes. Add the pasta to the pan and toss.
Add the chopped parsley and additional salt, if desired, to taste.
Makes 4 servings.
Per serving: 453 calories, 25 g protein, 25 g carbohydrates, 24g fat, 8 g sat. fat, 701 mg sodium, 128 mg cholesterol.