Sea food fra diavolo I was in the mood for scallops, but ended up buying shrimp too. I needed a good recipe for both of those items, so I thought about my favorite shrimp pasta and added the scallops to it. I started by making the sauce first. I sautéed some garlic and added 1 can of whole tomatoes. I like my sauce thick, so I added 1 whole can of tomato paste, but it wasn’t necessary. I added about 1/2 cup of red wine, some oregano, basil, salt and pepper to taste. I usually use fresh basil but I didn’t have any so I had to substitute with dry. With the dry basil, I just use extra, in order to get that basily taste. I also added two more pieces of garlic and one packet of Splenda, because that was the only sugar I had. That cuts the acidic tas. I let the sauce sit while I peeled and deveined my shrimp. I hate veiny shrimp. One time I heard that the vein was shrimp poop. I dont know if that is true or false, but I need to devein mine now. This was the first time I cooked shrimp, but I knew that I just needed them to turn pink on each side. I chopped some more garlic and sautéed the shrimp. When they turned pink, I dumps them in the sauce. Then I sautéed the scallops and dumped them in the sauce, too. I tastes he sauce and noticed it was a tad too fishy for my liking, so I added a little more wine and another packet of Splenda. Viola! Perfection. I let it simmer and got the pasta ready. Usually people use linguini or spaghetti or angel hair, but I’m starting to get Adventurous with my pastas. I used gemelli. I started to boil the water. I threw in oil and salt. I like my pasta real al dented, so once the water boiled, I added the pasta and cooked it for 10 minutes. Once the pasta cooked, I took a ladle of the water and mixed it in the sauce. I drained the pasta and I was done! I paired it with a Pinot Grigio ( love the Grigio) and enjoyed that delicious meal!