Ingredients
1 large onion, chopped2 tablespoons butter1 tablespoon olive oil3 garlic cloves, minced1 cup white wine or chicken broth1 can (28 ounces) diced fire-roasted tomatoes1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon sugar1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) linguine1 pound sea scallops9 ounces uncooked large shrimp, peeled and deveined2 tablespoons minced fresh parsleyShredded Parmesan cheese, optional
Preparation
In a large skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley.
Drain linguine. Serve seafood mixture with linguine. If desired, sprinkle with cheese.
