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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Pasta - Quick & Easy

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Total:: 1 hr 5 min
Prep:: 40 min
Cook:: 25 min

Yield:: 2 servings

Level:: Easy

Ingredients

1/2 pound dried squid ink linguine or fettucine
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

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 pepper. 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.

My Private Notes

Name: Pasta and Seafood
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 pound dried squid ink linguine or fettucine; 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