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

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.