Scallops and Shrimp on Linguine

By nurseliz

Ingredients

• 1 pound fresh or frozen sea scallopsOn Sale
• 1/2 pound fresh or frozen medium shrimp in shellsOn Sale
• 2 cups fresh pea pods or 1 6-ounce package frozen pea pods
• 1/2 cup sliced green onionOn Sale
• 3 cloves garlic, minced
• 3 tablespoons olive oil or cooking oilOn Sale
• 3 tablespoons margarine or butterOn Sale
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon crushed red pepper
• 1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
• 10 ounces linguine, cooked and drained
• 3 tablespoons freshly grated Parmesan or Romano cheese (optional)
• Directions

Details

Servings 6

Preparation

Step 1

1
Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Make ahead tip
Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.

Nutrition Facts
Calories 424, Total Fat 16 g, Cholesterol 72 mg, Sodium 244 mg, Carbohydrate 46 g, Fiber 4 g, Protein 26 g. Daily Values: Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet