Shrimp and Scallops Linguine
Fit for special company or a nice meal for the family. Garlicky shrimp and scallops are a good seafood combination.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 1 pound | linguine |
| 12 | jumbo shrimp, peeled and deveined |
| 12 | large sea scallops, tough foot muscles removed |
| freshly ground pepper | |
| 3 1/2 tablespoons | unsalted butter |
| 2 cloves | garlic, minced |
| 2 tablespoons | fresh lemons juice, plus lemon wedges for garnish |
| 1/2 cup | dry white wine |
| 1/4 cup | torn fresh basil |
| 2 tablespoons | chopped fresh parsley |
Directions:
Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/shrimp-and-scallop-scampi-with-linguine-recipe
