Scallops and Shrimp with Linguine

Not one but two shellfish favorites make this simple pasta dish a surefire winner.

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  • Makes: 6 servings
  • Start to Finish: 35 mins
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Scallops and Shrimp with Linguine
Ingredients
1
pound fresh or frozen sea scallops
1/2
pound fresh or frozen medium shrimp in shells
2
cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2
cup sliced green onion
3
3
tablespoons olive oil or cooking oil
3
tablespoons margarine or butter
2
teaspoons dried parsley flakes
1
teaspoon dried basil, crushed
1/4
teaspoon crushed red pepper
1/4
cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10
ounces linguine, cooked and drained
3
tablespoons freshly grated Parmesan or Romano cheese (optional)
Directions
  1. 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
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