Shrimp and Scallop Linguine

By paulak37

Ingredients

• 1 lb linguine
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops, tough foot muscles removed
• Salt and Pepper
• 3-1/2 tbs. butter
• 2 cloves garlic, minced
• 2 tbs. lemon juice
• 1/2 cup dry white wine
• 1/4 cup fresh torn basil
• 2 tbs. chopped fresh parsley

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add linguine.

2. Heat a large skillet on medium-high heat. Season shrimp and scallops with salt and pepper. Add 1-1/2 tbs. butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer shrimp to plate.

3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tbs. butter; season with salt and pepper

4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.