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seafood, lobsters, marinara, prawn, freshseafood
Seafood Marinara with Linguine
500 grams Linguine
250g prawns, peeled & deveined
250g scallops, fresh/frozen
1.5 cups chicken stock
3 garlic cloves, minced
2tbsp olive oil
1 tsp salt
1 cup chopped onion
1 tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 x 400g can tomatoes, diced
½ cup dry red wine
Cook pasta according to packaging directions. Drain
Heat up olive oil in large frying pan over medium-high heat. Add onion & garlic. Saute for 2 minutes.
Add chicken stock, tomato and juice, tomato paste, wine, basil, oregano & salt. Bring to boil.
Reduce heat. Cook for 10 minutes.
Heat remaining oil in small pan over high heat. Add shrimp & scallops, cook for 3-4 minutes or until shrimp turns pink & scallops are opaque. Add to sauce.
Cook sauce & seafood combination for 2-3 minutes. Serve over cooked pasta.