It’s a birthday day in our house. That means Jell-O for breakfast. ( not for me, I don’t like the stuff), and a fun day ahead. I am definitely going to have to catch a nap this afternoon as my head was swirling with plans late last night. Don’t you hate it when you come up with ideas at 3 in the morning and then stay up until 5. Urg! Sitting here drinking coffee waiting for the caffeine to kick in so I can start the day. Planning on a games night, with snack food, and my husband’s favorite Cherry Cheesecake. This time I am making them mini form, so should be fun.
Earlier in the week, we enjoyed our seafood of the month. I found this recipe in The Great American Brand Name Cookbook . It was a winner. In this pasta loving family, I knew I could easily get away with hiding the seafood in the pasta sauce, served with our beloved noodles and it was a dinner time treat. I also really liked the addition of wine to the pasta sauce, so that is something I will be doing again!
- 3 Tbsp Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups canned meatless spaghetti sauce
- 2 tbsp. chopped parsley
- 1 bay leaf
- 2 tsp dried basil leaves
- 3/4 tsp Tabasco sauce
- 1/2 tsp salt
- 3/4 pound medium shrimp, peeled, deveined
- 3/4 pound bay scallops
- 12 ounces linguine, cooked, drained
1. Heat olive oil in large skillet. Add onion and garlic cook 5 minutes. Pour in wine. Simmer for 5 minutes. add next 6 ingredients. Bring to boil, reduce to a simmer, cook covered for 10 minutes. Add seafood, cook additional 5 minutes or until seafood is cooked through.
2. Serve over cooked linguine.
3. Eat and enjoy!
