1 pound linguini
1 tablespoon vegetable oil
10 shrimp (26-30 count), peeled and deveined
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley
Garlic Lemon Butter:
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf
Garlic Lemon Butter: Place butter in mixing bowl; cream
with electric mixer.
Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.
Marinara Sauce: In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes.
Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking.
Place garlic lemon butter in a large sauté pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients.
Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.
Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.
Recipe serves 4.