Rating: 3.5 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
  • 22 Ratings

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

Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.

Nutrition Facts

424 calories; fat 16g; cholesterol 72mg; carbohydrates 46g; insoluble fiber 4g; protein 26g; sodium 244mg; iron 4.1mg.
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