Zucchini Linguine with Shrimp and Scallops
By á-51418
Ingredients
- Salt
- 3-4 zucchini (cut into thin strands as linguine)
- 2 tablespoon(s) olive oil
- 1 small squash, each cut lengthwise in half, then thinly sliced crosswise
- 8 ounce(s) medium shrimp, shelled and deveined
- 8 ounce(s) sea scallops, each cut horizontally in half
- 1 teaspoon(s) freshly grated lemon peel
- 1/4 teaspoon(s) coarsely ground black pepper
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 1 bottle(s) (8 ounces) clam juice
- 3/4 cup(s) (loosely packed) fresh parsley leaves, chopped
Details
Preparation
Step 1
In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add squash and cook 8 to 10 minutes, until tender and golden, stirring occasionally. Transfer zucchini to large serving bowl; set aside.
In same skillet, heat remaining 1 tablespoon oil. Add shrimp, scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 5 minutes or just until seafood turns opaque throughout, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini.
Add diced tomatoes and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.
Saute zucchini linguine for 2 minutes. Add zucchini linguine and parsley to bowl with seafood mixture and toss well to coat.
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