Shrimp and Scallop Arrabbiata

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

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  1. 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"
  2. 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!


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