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Shrimp and Scallop Arrabbiata

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 teaspoons basil)
Arrabbiata is Italian for "angry" and often refers to the classic combination of tomatoes, pancetta, and hot pepper. Substitute bacon for the pancetta, if you prefer.


  • 1 (9-ounce) package fresh linguine
  • 2 tablespoons olive oil, divided
  • 8 ounces peeled and deveined large shrimp
  • 8 ounces bay scallops
  • 1/4 teaspoon salt
  • 1 cup prechopped onion
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon crushed red pepper
  • 1 ounce pancetta, chopped
  • 4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as Muir Glen)
  • 3 tablespoons chopped fresh basil

Nutrition Information

  • calories 480
  • caloriesfromfat 23 %
  • fat 11.9 g
  • satfat 2.2 g
  • monofat 5.1 g
  • polyfat 1.3 g
  • protein 33.2 g
  • carbohydrate 55.4 g
  • fiber 5.7 g
  • cholesterol 110 mg
  • iron 4.2 mg
  • sodium 718 mg
  • calcium 59 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan.

  3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; sauté 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.