Seafood Pasta with Rosa Sauce

This post is sponsored by BabbleBoxx.com on behalf of Bertolli®

Quick and easy to make, this Seafood Pasta with a simple rosa sauce made in minutes with the help of Bertolli® Sauces.

Seafood Pasta with Rosa Sauce over linguine

Bertolli Sauces, try them tonight in this seafood linguine dinner!

When you need a quick dinner for two that is on the fancy and even romantic side, try this gorgeous recipe for a rosa sauce simply made by combining Bertolli® Traditional Marinara Sauce with Italian Herbs and Fresh Garlic and Bertolli® Alfredo With Aged Parmesan Cheese Sauce. So quick to make but tastes as if you spent hours to create.

Bertolli Marinara and Alfredo Sauce

Bertolli Traditional Marinara Sauce (enter your zip code to find where to buy this sauce!) is made with juicy tomatoes, a beautiful amount of Italian herbs, and just the right amount of fresh garlic then it is lightly and gently cooked with olive oil to create a stunning Tuscan classic sauce.

Mixing Bertolli Sauces to make Rosa Pasta Sauce

To make a flavorful and indulgent Italian favorite dinner, try Bertolli Alfredo Sauce (enter your zip code to find where to buy this sauce!) made with fresh cream and plenty of perfectly aged Parmesan cheese to enhance every bite.

Seafood linguine with Rosa Pasta Sauce

Taste the Tuscan Difference!

This rosa sauce in this Italian inspired seafood pasta recipe, garnished with arugula, basil, fresh tomatoes, parmesan shavings, and crispy pancetta.

Other great dinner recipes to try:

Bertolli Sauces next to shrimp and scallops with pasta

Enjoy this seafood pasta with rosa sauce as part of any romantic celebration or simply increase the recipe to serve it as part of an impressive dinner party!

Scallops and Shrimp with rose sauce

How to make Seafood Pasta with Rosa Sauce

Seafood linguine with Rosa Pasta Sauce

Seafood Pasta with Rosa Sauce

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Elegant and quick to make meal for two, Seafood Pasta with Rosa Sauce. Made with Bertolli® Sauce's and a mixture of shrimp, scallops, and white fish served over linguine.


  • 8 ounces dry linguine pasta
  • Olive Oil
  • 4 ounces pancetta, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 8 ounces shrimp, peeled and deveined with tails left on
  • 8 large or jumbo scallops
  • 1 24 ounce jar Bertolli Marinara Sauce
  • 1 15 ounce jar Bertolli Alfredo Sauce
  • 1 Lemon wedges
  • Handful fresh basil
  • Handful Arugula
  • Parmesan shavings, if desired
  • Sourdough bread, toasted, if desired


  1. In a large pot filled with water, bring to a boil. Add in linguine pasta, and cook according to directions.
  2. In a saucepan, add the Bertolli Traditional Marinara Sauce and Alfredo Sauce together to warm over medium heat, mixing until well combined to make the rosa sauce, then reduce heat to simmer to keep sauce warm.
  3. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat, add in the diced pancetta and cook for about 3 - 5 minutes or until browned. Remove pancetta from heat and set aside, reserving about 1 tablespoon of the drippings.
  4. In the same skillet used for the pancetta, add the scallops, and shrimp cook without moving the seafood for 2 - 3 minutes, then gently flip over and cook for another 2 - 3 minutes.
  5. Drain the pasta and add the Bertolli Rosa Sauce, reserved pancetta, and seafood tossing to coat well.
  6. To serve, garnish with a small handful of arugula and basil, parmesan shavings, if desired, plus a few lemon wedges and toasted sourdough bread.


Do not overcook the seafood, as they will become chewy and tough, it's important to keep an eye on the time. This seafood linguine dish is best served immediately.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1113Total Fat: 61gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 334mgSodium: 3926mgCarbohydrates: 80gFiber: 11gSugar: 22gProtein: 61g

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