Shrimp And Scallop Scampi With Linguine
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Linguine3.5 tbsps
Unsalted Butter2 cloves
Garlic (minced)1 cup
White Wine (dry)1 cup
Basil (torn fresh)2 tbsps
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the linguine and cook as the label directs
3
Meanwhile, heat a large skillet over medium-high heat
4
Pat the shrimp and scallops dry, then season with salt and pepper
5
Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes
6
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
7
Transfer the shrimp to a plate
8
Add the scallops to the skillet and cook until golden on one side, about 3 minutes
9
Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes
10
Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon
11
Cook until the sauce is reduced by half, about 3 minutes
12
Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper
13
Drain the pasta and transfer to a large serving bowl
14
Toss with the shrimp, scallops and sauce; garnish with parsley and lemon
15
Photograph by Kang Kim