1 lb package of linguine
3 tbsp olive oil
1 lb large shrimp, shelled and de-veined (but leave last tail segment)
1/2 lb sea scallops
2 medium size zucchini, sliced
1 small yellow squash, sliced
1 medium sized onion, sliced
1/2 cup dry white wine
1 can (27 1/2 oz) spaghetti sauce
Salt and pepper
In large pot, cook linguine as label directs. Meanwhile, in large skillet, heat 2 tbsp oil.
Add shrimp and sauté 2 minutes or until pink and firm. Remove to bowl with slotted spoon.
Add scallops to skillet; cook until firm and translucent. Transfer to bowl with shrimp.
Add half the zucchini to skillet. Sauté until tender-crisp; remove to bowl with seafood.
Add remaining oil, remaining zucchini and yellow squash to skillet; sauté until tender-crisp.
Remove to bowl with seafood. Add onion to skillet; cook until tender, stirring often.
Add wine, heat until boiling. Stir in spaghetti sauce; cover and simmer 10 minutes.
Drain linguine, return to large pot. Toss linguine with spaghetti sauce. Stir in seafood
and vegetables. Season to taste with salt and pepper. Toss and transfer to serving bowl.
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