I have been craving some Italian food and one of my favorite dishes to get at a restaurant is a simple tomato sauce with shrimp and scallops over pasta. I decided to make my own and only wish I had fresh basil to use, guess I’ll just have to make it again this summer! This sauce was absolutely delicious and tasted like a garden, I don’t think I’ll ever do a tomato sauce any other way again.
Spicy Seafood Pasta: serves 4
28oz Canned Whole Tomatoes (San Marzano)
1/2lbs Shrimp – Peeled/De-veined
1/2lbs Sea Scallops
2 Garlic Cloves – Minced
1tsp Basil (Dried)
1 Bay Leaf
1/4tsp Red Pepper Flakes
Salt & Pepper
1/4C Parmesan Cheese
Place the tomatoes and all of their juices in a large saute pan, add the garlic, basil, bay leaf, sugar, red pepper flakes and some salt and pepper and put over medium heat. Bring up to a simmer and after a few minutes with a fork or potato masher, smash the whole tomatoes into smaller pieces and give the sauce a stir. Continue to let the sauce simmer and reduce, stirring every few minutes. After 10 minutes of reducing we can get the pasta started.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and add it to the sauce, give it a stir and let it absorb into the sauce for a minute. The sauce should be pretty chunky by now and pretty much reduced by about 50%. Now it is time to add the seafood, toss it into the sauce and noodles and give it a big stir trying to distribute the seafood evenly throughout and near the bottom of the pan. Let the seafood cook for 2-3 minutes then give it a stir and let it finish cooking (depending on the size of your seafood this could take another 2-5 minutes, you want to make sure that it is cooked through but you do not want it to over cook!)
Remove from the heat, cover with a lid and let it sit for a few minutes. Split into 4 bowls, top with a tablespoon of Parmesan cheese and enjoy!
WW: 9 Points Plus / serving