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Linguine, Shrimp and Halibut

A community recipe by

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Linguine, shrimp, scallops, halibut or firm white fish, tomatoes, and lots of Parmesan cheese.


Serves: 0

  • 13 ounces linguine
  • 2 pounds tomatoes
  • 1 dash olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 3 fluid ounces olive oil
  • 7 ounces scallops
  • 8 ounces peeled shrimp
  • 5 ounces calamari (cut into rings)
  • 8 ounces white fish (cut into pieces)
  • 3 cloves crushed garlic
  • 2 diced onions
  • 1 tablespoon tomato paste
  • 2 fluid ounces water
  • ⅓ cup chopped fresh italian parsley
  • Parmesan cheese (to taste)

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Linguine, Shrimp and Halibut is a community recipe submitted by DonGoyo and has not been tested by so we are not able to answer questions regarding this recipe.

  • Cook the linguine in salted boiling water and set aside.
  • To roast the tomatoes: preheat the oven, to 350°F. Cut the tomatoes in half and place on a baking tray. Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.
  • Blend or use a food processor if you have one. The mixture should still have texture.
  • Heat half the oil in a pan, and saute the scallops and the shrimp for 2 minutes, until just cooked, and remove from the pan. Add calamari and cook for 2 minutes, before removing from the pan. Adding a little more oil if needed, saute the fish for a few minutes, until just cooked, and remove from the pan.
  • Heat the remaining oil, and saute the garlic and onion for a few minutes (until cooked). Add the tomato mixture, tomato paste and water, and simmer (for 10 minutes).
  • Carefully add the seafood to the sauce, season with salt, pepper, and mix through the chopped parsley. Serve with the linguine and Parmesan cheese.
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