Total Time
25mins
Prep 15 mins
Cook 10 mins

I adapted this from a Cooking Light recipe.

Ingredients Nutrition

Directions

  1. Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
  2. Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
  3. Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
  4. Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
  5. Serve over favorite pasta, with basil sprinkled on top.
Most Helpful

I have made this recipe several times. This recipe works well for two servings. I find that 2 cans of diced tomatoes works best for this recipe. Definitely a 5 star recipe. **original recipe calls for 4 14.5 oz cans of stewed tomatoes.** for 4 servings. I use italian style stewed tomatoes"

Diane S May 07, 2007

Yummy! I used the full complement of garlic and thought it was great I like it pretty spicy, so I used more red pepper flakes. Served it over whole wheat pasta. Thanks!

Naomi85 April 23, 2007