Seafood Catizone

By á-174942

Ingredients

• 2 tablespoons butter - (1/4 stick)
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried basil crumbled
• 1 teaspoon fennel seeds crushed
• 1/2 pound medium uncooked shrimp peeled, deveined
• 1/2 pound scallops
• 8 ounces liguine freshly cooked
• 1/3 cup grated Parmesan
• Additional grated Parmesan for servings

Details

Servings 4

Preparation

Step 1

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add garlic, basil and fennel and saute 1 minute. Add shrimp and scallops and saute until both are just opaque, about 4 minutes.

Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add 1/3 cup Parmesan and toss again. Pass additional Parmesan separately.

This recipe yields 4 first- or 2 main-course servings.