Friday, May 7, 2010

Seafood Linguine

A simple marinara sauce goes a long way. Add some seafood; and your guests will be impressed with this scrumptious main course. So who needs the high cost of a restaurant seafood dish, when you can easily whip this up at home. Some of the best meals can come out of our own kitchen. I hope this inspires some of you, to return to home cooking.

Seafood Linguine
2 tablespoons olive oil
1 tablespoons butter
1/2 onion finely chopped
1/2 small carrot finely chopped
1/2 celery stalk finely chopped
1 garlic finely chopped
1/4 cup white wine (optional)
16 ounces crushed canned tomatoes
salt and pepper

1 lb shrimp (about 4 per person)
1/2 lb scallops (8 scallops)
8 crab claws (defrosted/ pre-cooked)
2 tablespoons parsley chopped
2 garlic cloves minced
1/2 lb linguine
chopped parsley for garnish

In a saucepan heat the oil and butter. Saute the onions until translucent; add the garlic and continue to cook for 1 minute. Add the carrots, celery and cook until the vegetables are soft. Pour in the wine and stir. Add the tomatoes and cook for an additional 10 to 15 minutes.
Prepare your seafood. In a frying pan with a small amount of butter or a prepared grill pan, sear the scallops, about 3 minutes on each side. Set aside. In a frying pan heat a small amount of butter and add the shrimp, garlic and parsley. Season with salt and pepper. Cook the shrimp until they turn pink, about 2 to 3 minutes. Do not overcook. Saute the defrosted crab claws in garlic butter. Cook the pasta in a large pot of salted boiling water, al dente and drain. Add the sauce to the pasta and toss. Arrange the seafood on the linguini and serve. the plate with the seafood and parsley. Serves 4

No comments:

Post a Comment