Pamz Special Occasion Seafood Pasta

I love to cook, and do enjoy the challenge of a complicated recipe, but I am always on the lookout for simple, yet fabulous dishes which combines wow with ease.  We had a busy month of travelling over the holidays so when we returned back home neither Big D or myself had any interest in any more socializing, and wanted New Year's to ourselves in our own home. 

I was looking for a healthy, light and memorable dish to send 2011 on its way (good riddance) and came across this lovely recipe from the  Food Network to add to my repoirtoire.  I made a few adjustments to suit what we had on hand and keep costs under control.  I used frozen seafood since we don't live on the coast and my husband is not a fan of scallops so I only used half.  This meal serves 4, but it worked well for us as  one great meal and a wonderful warm up leftover meal.

Ingredients

2 tablespoons olive oil (I happened to have chili infused olive oil)

2 large shallots, chopped

3 cloves garlic, chopped

red pepper flakes

kosher salt

freshly ground black pepper

1/2 cup dry white wine

1 (28-ounce can) diced tomatoes

1 -2 pounds thawed frozen seafood* ( I used 1 pound large shrimp and 1/2 pound scallops, but you choose the seafood--i.e. calamari, lobster meat--you like best which cooks quickly)

2 tablespoons roughly chopped fresh flat-leaf parsley

1 pound linguini; if you are a purist (Italian) use white; to keep healthy, use whole wheat pasta

Grated Parmesan, for serving

Method

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. 
2. Thaw the seafood and remove tails if you can't find large shrimp with tails off...a small chore, but not fond of having to take the tails off at the dinner table.
3. Add the olive oil to a large high-sided skillet over medium-high heat.
4. Add the shallots and garlic and saute until tender and fragrant, 3 to 4 minutes.
5. Stir in the red pepper flakes, salt and pepper.
6. Add the white wine and the diced tomatoes.
7. Season with salt and pepper and bring to a simmer. Add the shrimp and scallops, cover, and gently simmer for 5 minutes.
8. Drain the pasta and add directly to the skillet and toss with the pasta and seafood. Serve sprinkled with chopped parsley and grated Parmesan cheese.

Serves 4.

*read package directions for thawing, but generally you can thaw in the fridge for a few hours, or place in a colander and run cool water for a few minutes.  Remember you are looking for seafood that has been cooked but not in any other sauces.