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Scallops and Shrimp with Linguine

Makes: 6 servings
Start to Finish 35 mins
Scallops and Shrimp with Linguine
  • 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  cloves garlic, minced
  • 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)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 424,
  • Fat, total (g) 16,
  • chol. (mg) 72,
  • carb. (g) 46,
  • fiber (g) 4,
  • pro. (g) 26,
  • sodium (mg) 244,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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