Seafood Marinara Over Linguine

Yield: 6 servings

Ingredients

2 Tablespoons olive oil, divided

1 cup chopped onion

3 cloves (large) garlic, minced

1 3/4 cups (14.5 ounce can) diced tomatoes, undrained

1 3/4 cups chicken broth

1 1/3 cups (12 ounce can) tomato paste

1/2 cup dry red wine or water

1 Tablespoon chopped fresh basil or 2 teaspoons dried basil leaves, crushed

2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed

1 teaspoon salt

8 ounces fresh or frozen medium shrimp, peeled and deveined

8 ounces fresh or frozen bay scallops

1 pound linguine, cooked, drained and kept warm

Add To

Directions:

Heat 1 tbsp oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes.

Add undrained tomatoes, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.

Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are no longer opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over hot linguine.

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