Scallops and Shrimp with Linguine

By nurseliz

Ingredients

• 1 pound
• fresh or frozen sea scallops
• see savings
• On Sale
• 1/2 pound
• fresh or frozen medium shrimp in shells
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• On Sale
• 2 cups
• fresh pea pods or 1 6-ounce package frozen pea pods
• 1/2 cup
• sliced green onion
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• 3 cloves
• garlic, minced
• 3 tablespoons
• olive oil or cooking oil
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• 3 tablespoons
• margarine or butter
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• 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)

Details

Cooking time 35mins

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 information
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