Recipe courtesy of Michele Urvater

Pasta and Seafood

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 2 servings
Save Recipe

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

  1. 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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Seafood Newburg

Seafood Salad

Marinated Seafood Salad

Main Course Seafood Risotto

Pasta with Tequila, Avocado and Shrimp

Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette

Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

Achiote Marinated Shrimp Salad