Anna Maria Seafood Pasta
This may need a little tweaking, but it is my attempt to recreate a wonderful seafood pasta I had at a great little restaurant while visiting Florida the summer of 2011. It was described on the menu as shrimp & scallops served on linguine topped with a sauce blend of tomatoes, artichoke hearts, fresh basil, wine, and herb butter.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
contains dairy
pescatarian
- fresh basil
- 1 cup onion
- 1/2 t thyme
- 1 cup fresh mushrooms sliced
- fresh parsley chopped
- 2-3 garlic cloves minced
- 2-3 tbl olive oil
- 1/2 bag scallops
- 1/2 bag medium shrimp
- 1 can artichoke hearts (unmarinated) quartered, drain/reserve juice
- 1/2 cup dry white wine (or sherry)
- 1 tbl butter
- 2-3 plum tomatoes diced
- 1 t italian seasoning
- 1/2 t tarragon
- 1/2 t crushed red pepper
- salt & lemon pepper to taste
- juice from 1/4 fresh lemon
- linguine (al dente)
- Carbohydrate 203.758497046267 g
- Cholesterol 592.265781747496 mg
- Fat 155.486321692573 g
- Fiber 0.456850004673004 g
- Protein 138.006444803575 g
- Saturated Fat 94.4130835790224 g
- Serving Size 1 1 Serving (2046g)
- Sodium 2159.50600181555 mg
- Sugar 203.301647041594 g
- Trans Fat 8.09890856921584 g
- Calories 2740 calories
Heat olive oil in large skillet and saute onion & garlic 2-3 min. Add seafood, continue cooking 2-3 min Add mushrooms & artichokes, cook an additional 2-3 min Add wine, cook 1-2 min Add remaining ingredients, and cook about 1 min If needed, use reserved artichoke juice to moisten Toss w/cooked linguine Sprinkle w/Parmesan cheese if desired
