Ingredients
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4 tablespoons olive oil, divided
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6 cloves garlic, crushed
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3 cups whole peeled tomatoes with liquid, chopped
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1 ½ teaspoons salt
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1 teaspoon crushed red pepper flakes
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1 (16 ounce) package linguine pasta
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8 ounces small shrimp, peeled and deveined
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8 ounces bay scallops
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1 tablespoon chopped fresh parsley
Directions
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Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
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Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.
Nutrition Facts (per serving)
| 335 | Calories |
| 9g | Fat |
| 46g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Cholesterol 52mg | 17% |
| Sodium 655mg | 28% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 19g | 37% |
| Vitamin C 11mg | 13% |
| Calcium 66mg | 5% |
| Iron 3mg | 19% |
| Potassium 435mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
