Seafood Marinara
By: Jennifer, Singl...
Published: Saturday, December 5, 2009 - 1:14am

Ingredients




1/4 pound shrimp, shelled and deveined
1/2 28 oz. can crushed tomatoes
1/2 small bunch of fresh basil, chopped 
1 teaspoon parsley
1/2 pound spaghetti
1/8 cup dry red wine
1/2 teaspoon crushed red pepper to taste
1/4 pound bay scallops, washed
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
1 16 oz. can tomatoes, peeled
1 tablespoon butter

Preparation

1 In medium saucepan, saute onion in 1 tablespoon olive oil until soft. Add garlic, stir. Add tomatoes, basil and parsley. Add 1/4 cup dry red wine and red pepper to taste.   2 Meanwhile, bring 4 quarts of water to boil and add spaghetti. Cook until al dente. 3 In another pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Add shrimp and scallops. Cook until shrimp turns pink and scallops are done. Drain and add to sauce, cooking an additional 10 minutes. 4 Drain spaghetti. Put back into same pan and immediately add a little sauce to coat spaghetti. Put on a plate and top with sauce.   5 Serve with green lettuce salad and Italian bread. Recipe may be doubled for company and sauce made in advance.