Redseafoodsauce Recipes

Steps:

• In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
• Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
• Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.

Steps:

• Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes. Add red pepper, salt and pepper and saute for a minute or two. Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
• Add shrimp just before serving and either cook until pink, if fresh, or simply heat through. Toss in 3/4 lb cooked linguine.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.