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4 servings
suggest servings
| 6 | tablespoons | olive oil | |
| 2 | pounds | tomatoes | ripe, peeled, seeded, chopped |
| 3 | tablespoons | capers | drained |
| 2 | tablespoons | anchovies | chopped |
| 1 | tablespoon | garlic | chopped |
| 3/4 | pound | shrimp | uncooked, peeled, deveined |
| 1/2 | pound | sea scallops | halved horizontally |
| 2 | tablespoons | kalamata olives | chopped, pitted |
| 3/4 | pound | pasta, fettuccine |
Heat 4 tablespoons oil in heavy skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes.
Add shrimp and sea scallops and sauté just until cooked through, about 2 minutes.
Mix in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking.
Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through.
Season to taste with salt and pepper. Divide among plates and serve.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 571mg | 24% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 6.0g | 23% |
| Sugars 8.0g | |
| Protein 44.0g | 89% |
| Vitamin A | 43% | Vitamin C | 52% | |
| Calcium | 15% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.
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