This spicy diavolo sauce with shrimp and scallops is best served with linguine pasta.
Ingredients
- olive oil: 4 Tbsp (divided)
- garlic: 6 clove (crushed)
- whole peeled tomatoes with liquid: 3 cups (chopped)
- ½ teaspoons salt: 1 piece
- red pepper flakes: 1 tsp (crushed)
- linguine pasta: 1 pack (16 ounce pack)
- ounces small shrimp: 8 piece (peeled and deveined)
- ounces bay scallops: 8 piece
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
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Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.
