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4 from 1 vote

Anthony’s Linguine Calamari and Shrimp Pomodoro

Make a classic from a famous Houston restaurant at home.
Course Main Course
Cuisine Italian
Keyword Anthony’s Linguine Calamari and Shrimp Pomodoro
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 343kcal
Author Stephanie Manley

Ingredients

  • 4 ounces Linguine
  • 3/4 tablespoons Olive oil
  • 4 ounces Calamari cleaned, and bodies sliced into rings
  • 1/2 cup Shrimp cooked, peeled, and cut into 1/2 inch pieces
  • 1-2 cloves Garlic, minced
  • 4 Roma tomatoes peeled, seeded, and diced (1 1/2 Cups)
  • 1 tablespoon chopped Basil
  • salt and pepper to taste

Instructions

  • Cook Linguine pasta according to instructions on the back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water. 
  • Toss cooked pasta with 1/4 tablespoon olive oil, and reserve to the side. Heat the remaining 3/4 tablespoon of olive oil in a pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked. 
  • Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through. Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tablespoon of juice from the seafood over the pasta and toss. Spoon pasta into a bowl and then top with seafood mix. Serve immediately.

Nutrition

Calories: 343kcal | Carbohydrates: 44g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 212mg | Sodium: 277mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 4.5mg | Calcium: 76mg | Iron: 1.8mg
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