Scallops and Shrimp with Linguine
- Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.
From the Test Kitchen
Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.
Nutrition Facts (Scallops and Shrimp with Linguine)
- Per serving:
- 424 kcal cal.,
- 16 g fat
- 72 mg chol.,
- 244 mg sodium,
- 46 g carb.,
- 4 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet