Seafood Catizone
By á-174942
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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.
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