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Shrimp and Scallops Marinara ala Roma
8 large sea scallops, cut in half
16 medium shrimp, shells removed
1/4 cup olive oil
1 16oz. can artichoke hearts, packed in water, drained and cut in half
8-10 oz. fresh baby spinach leaves, rinsed several times to remove any grit
6 cloves garlic in the husk - Gently crush with the side of a knife. (Do not discard husk)
1-28 oz. can whole Roma tomatoes
Fresh parsley and basil, coarse chop
1-3 dried hot chili peppers or more for extra spicy
Salt and pepper
1 lb. linguini fini, angle hair or spaghettini


Gently saute garlic cloves in olive oil in a large saute pan over medium heat. When garlic is lightly browned, add artichoke hearts, 6-8 whole tomatoes, (do not crush, leave whole), 1 cup of the canned tomato juice, (reserve remaining juice and tomatoes for another recipe), fresh parsley and basil, cleaned spinach leaves, dried hot peppers, salt and pepper. Bring to a boil, cover and cook until spinach wilts, only 3-4 minutes. Season to taste with salt and pepper.

Add shrimp and scallops, cover and cook 3-4 minutes.

Cook pasta according to package instructions, add to shrimp and scallops, and serve immediately.

Other seafood such as clams, mussels or calamari can be added or substituted as desired. Attention needs to be paid to cooking time for this seafood variation to achieve desired results. A drizzle of fresh olive oil at serving time is desireable.

Preparation Time: 20 minutes Serves:
Recipe Origin: United States
Submitted by:
Frank Battaglini
New York
United States
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