Seafood Pasta with Rosa Sauce
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.
Ingredients
- 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
Instructions
- In a large pot filled with water, bring to a boil. Add in linguine pasta, and cook according to directions.
- 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.
- 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.
- 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.
- Drain the pasta and add the Bertolli Rosa Sauce, reserved pancetta, and seafood tossing to coat well.
- To serve, garnish with a small handful of arugula and basil, parmesan shavings, if desired, plus a few lemon wedges and toasted sourdough bread.
Notes
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
Serving: 1gCalories: 1113kcalCarbohydrates: 80gProtein: 61gFat: 61gSaturated Fat: 21gPolyunsaturated Fat: 33gTrans Fat: 1gCholesterol: 334mgSodium: 3926mgFiber: 11gSugar: 22g
