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Ingredients
- 1/2 lb Cleaned, large shrimp 250 g
- 1/2 lb Scallops 250 g
- 2 Tbsp. Extra virgin olive oil, divided 25 mL
- 1/2 c. Pesto 125 mL
- 3 x Cloves garlic, finely minced 3
- 1 x Onion, minced 1
- 1 pch Warm red pepper flakes healthy pinch
- 1 can Plum tomatoes, with juices 1 (28-ounce/796 mL)
- 1 lb Linguine 500 g
Directions
- Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two pcs.
- Cut each scallop in two rounds.
- In large bowl, combine seafood with 1 tbsp/15 mL oil and large spoonful pesto. Reserve.
- Heat remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or possibly Dutch oven. Add in garlic, onion and warm pepper flakes and cook gently for a few min without browning. Add in tomatoes and bring to boil. Cook gently till thickened, breaking up tomatoes as you stir. Puree sauce at this point if you like. Reserve.
- Preheat broiler or possibly barbecue and grill seafood. Add in seafood to tomato sauce and reheat gently. Don't overcook. (Seafood can also be cooked directly in sauce.)
- Meanwhile, bring large pot of water to boil. Add in linguine and cook till tender but hard. Drain pasta well. Toss with sauce.
- Taste and adjust seasonings if necessary. Top each serving with spoonful of pesto.
- NOTES : This dish is so flavourful which every bite tastes like a burst of spring. Instead of shellfish, you can use fresh swordfish, halibut, salmon or possibly tuna. The tomato sauce and the pesto sauce can be made ahead, but cook the pasta at the last moment and then combine.
- This recipe, from Bonnie
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