Ingredients for Red Seafood Sauce
- San Marzano Tomatoes
- 1 medium onion, finely chopped
- Garlic Cloves
- 1/2 cup shallots, finely chopped
- 2 tablespoons olive oil
- Red Pepper Flakes
- 1 teaspoon salt
- Black Pepper
- Dry White Wine
- Seafood Stock
- Fresh Thyme
- Fresh Bay Leaf
- 1 pound shrimp (peeled and deveined), fresh or pre-cooked
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How to Make Red Seafood Sauce
- Finely chop 1 medium onion. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes.
- Add 2 cloves minced garlic and 1/2 cup finely chopped shallots. Sauté for 3-5 minutes until fragrant.
- Stir in 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Sauté for 1-2 minutes.
- Add 28 ounces (one 28-ounce can) crushed tomatoes, 1/2 cup dry white wine, 2 sprigs fresh thyme, and 1 bay leaf. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add 1 pound of shrimp (peeled and deveined) to the sauce. If using fresh shrimp, cook until pink (about 2-3 minutes). If using pre-cooked shrimp, simply heat through. Remove the bay leaf and thyme sprigs.
- Meanwhile, cook 3/4 pound linguine according to package directions. Drain and add to the sauce. Toss gently to coat.
- Serve immediately and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
28g
Fat
6g
Carbs
5g
