Recipe courtesy of Michele Urvater
Pasta and Seafood
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 791
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 92
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 39
- Cholesterol
- 183
- Sodium
- 960
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
Ingredients
1/2 pound dried squid ink linguine or fettuccine
1/4 cup extra virgin olive oil
1 garlic clove, thinly sliced
2 cups canned plum tomatoes, drained and cut with scissors or sliced into thin pieces
1/2 pound peeled and deveined shrimp or scallops
1/4 cup chopped fresh Italian parsley
Salt and pepper
Parmesan cheese
Directions
- Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and piper. In another skillet cook the shrimp in half the remaining olive oil. remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese.