EASY SHRIMP & SCALLOP SOUP

Easy Shrimp & Scallop Soup image

Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g