Spaghettini Portofino
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spaghettini
|
* |
| 4 | tablespoons |
olive oil
heated |
|
| 20 | each |
bay scallops
|
*
|
| 24 | each |
shrimp
rock |
*
|
| 2 | teaspoons |
garlic
minced |
|
| 4 | tablespoons |
onions
minced |
|
| 2 | cups |
white wine
|
*
|
| 4 | cups |
tomatoes
seeded, diced |
|
| 1 | dash |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spaghettini
|
* |
| 6E+1 | ml |
olive oil
heated |
|
| 2E+1 | each |
bay scallops
|
*
|
| 24 | each |
shrimp
rock |
*
|
| 1E+1 | ml |
garlic
minced |
|
| 6E+1 | ml |
onions
minced |
|
| 473 | ml |
white wine
|
*
|
| 946 | ml |
tomatoes
seeded, diced |
|
| 1 | dash |
salt and black pepper
to taste |
*
|
Directions
Cook spaghettini to al dente, rinse and drain.
Sear olive oil, scallops, and shrimp over high heat until shrimp turn white.
Add garlic and onion and cook until translucent.
Deglaze with wine two minutes.
Add tomato, salt and pepper and simmer 8 minutes.
To serve, toss sauce and pasta, place in dishes, garnish with basil leaves.
