Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight.
What You Need
Original recipe yields 6 servings
1/2 lb. uncooked deveined peeled large shrimp
1/2 lb. sea scallops
2 Tbsp. olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1/2 cup dry white wine
1 tsp. crushed red pepper
2 Tbsp. thinly sliced fresh basil
1 bunch fresh marjoram leaves, divided
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.
Marjoram is an herb that is best added toward the end of the cooking time since both its flavor and aroma will be destroyed by high heat or prolonged cooking.
Substitute chicken broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.