Italian-style Seafood Stew

BERTOLLI
10Ingredients
40Minutes
80Calories

Ingredients

US|METRIC
  • 1 1/2 tablespoons Bertolli Classico Olive Oil
  • 1/2 cup onion (chopped)
  • 1 pound scallops
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup dry white wine (or chicken broth)
  • 1 jar bertolli roasted red pepper with italian herbs sauce
  • 1 pound mussels, well scrubbed (and beards removed)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh basil leaves (finely chopped, or 1/2 tsp dried basil leaves, crushed)
  • 1 pound linguine, cooked and drained
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    Directions

    1. In 12-inch skillet, heat Olive Oil over medium-high heat and cook onion 4 minutes or until softened. Add scallops and shrimp and cook, turning once, 3 minutes or until shrimp almost turn pink and scallops are almost opaque. Stir in wine and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low; stir in mussels and red pepper flakes. Simmer covered 5 minutes or until mussel shells open. (Discard any unopened shells.) Serve over hot linguine.
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    NutritionView More

    80Calories
    Sodium5% DV125mg
    Fat2% DV1g
    Protein25% DV13g
    Carbs1% DV3g
    Fiber0% DV0g
    Calories80Calories from Fat9
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol25mg8%
    Sodium125mg5%
    Potassium270mg8%
    Protein13g25%
    Calories from Fat9
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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