https://tryon.iga.com/Recipes/Detail/70/
Yield: 6 servings
| 2 | Tablespoons | olive oil, divided | |
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| 1 | cup | chopped onion | |
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| 3 | cloves | (large) garlic, minced | |
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| 1 3/4 | cups | (14.5 ounce can) diced tomatoes, undrained | |
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| 1 3/4 | cups | chicken broth | |
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| 1 1/3 | cups | (12 ounce can) tomato paste | |
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| 1/2 | cup | dry red wine or water | |
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| 1 | Tablespoon | chopped fresh basil or 2 teaspoons dried basil leaves, crushed | |
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| 2 | teaspoons | chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed | |
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| 1 | teaspoon | salt | |
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| 8 | ounces | fresh or frozen medium shrimp, peeled and deveined | |
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| 8 | ounces | fresh or frozen bay scallops | |
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| 1 | pound | linguine, cooked, drained and kept warm | |
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Heat 1 tbsp oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes.
Add undrained tomatoes, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.
Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are no longer opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over hot linguine.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/70/
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