Anthony’s is one of Houston’s premier restaurants. This dish is light and perfect if you want to use tomatoes that are fresh and in season. This dish can be put together in under 30 minutes. Don’t miss this spicy seafood dish. You can’t miss this favorite dish.
Anthony's Linguine Calamari and Shrimp Pomodoro
Anthony’s Linguine Calamari and Shrimp Pomodoro
Anthony’s Linguine Calamari and Shrimp Pomodoro is a delicious light meal that is perfect for the summer.
- 4 ounces dry Linguine Pasta
- 3/4 tablespoons Olive Oil
- 4 ounces fresh Calamari, cleaned, and bodies sliced into rings
- 1/2 cup small 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
Cook Linguine pasta according to instructions on 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 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 bowl and then top with seafood mix. Serve immediately.Print Recipe