Shrimp and Scallop Pasta Recipe

Shrimp and Scallop Pasta Recipe – Absolutely stellar recipe! The Hubs said he would pay for it in a restaurant - that is the highest praise in our home. :-) Like others, I left out the sugar, the tomato paste, and cut the red pepper flakes to half of what the recipe calls for. I love spicy food, and would have used the whole measure of the flakes, but it had good heat and taste with half, plus was not too spicy for others. I used 2 cans (drained) of minced clams, and added them to the sauce as I started to cook the pound each of scallops and shrimp. Also used Turning Leaf Chardonnay as the white wine the recipe calls for. It's a definite keeper, and one I would make for company!

Easy Shrimp and Scallop Pasta Recipe

SERVING: 4    

Preparation time                   Cook time

10 Minutes                             20 Minutes

Ingredients

• Kosher salt
• 1 pound linguine
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops, tough foot muscles removed
• Freshly ground pepper
• 3 1/2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
• 1/2 cup dry white wine
• 1/4 cup torn fresh basil
• 2 tablespoons chopped fresh parsley

Directions

1.      Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

2.      Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons 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 the shrimp to a 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 wooden 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 tablespoons 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.

And that’s all for today’s recipe about Easy Shrimp and Scallop Pasta Recipe.

Source: Today Recipes