Shrimp/Scallop scampi with linguine In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm. With a slotted spoon, remove shrimp shells and discard.

Ingredients of Shrimp/Scallop scampi with linguine

  1. It's 1 of # large or x-large shrimp, peeled, deveined with tails on.
  2. It's 1/2 of # bay scallops.
  3. Prepare 2 of lemons.
  4. You need of vegetable oil & salt (for pasta water).
  5. It's 1/2 box of linguine.
  6. Prepare 3 1/2 Tbsp of butter.
  7. You need 2 3/4 Tbsp of olive oil.
  8. Prepare 6 of garlic cloves, minced (about 2 Tbsp).
  9. It's 1 tsp of kosher salt.
  10. It's 1/4 of black pepper.
  11. It's 1/3 C of fresh parsley, chopped.
  12. Prepare of zest of 1/2 lemon.
  13. Prepare 3 Tbsp of lemon juice (1 1/2 lemons).
  14. You need 1/2 of lemon, thin slices.
  15. Prepare 1/2 C of white wine.
  16. You need 1/4 tsp of red pepper flakes (less if you don't like the heat).

Shrimp/Scallop scampi with linguine instructions

  1. Cook the linguine as directed including a little oil and salt into the water.
  2. In a large saute pan, melt butter and olive oil on medium-low. Add the garlic and saute 1 minute.
  3. Add the shrimp and scallops, S&P and saute until shrimp turn pink, stir often for about 5 minutes. Remove pan from the heat. Add the parsley, lemon zest, lemon juice, wine, lemon slices and pepper flakes. Stir to combine. Put back on heat for 1-2 minutes to warm the sauce.
  4. Now add the linguine to the sauce and use tongs to combine all the ingredients together. Serve..

Pat the shrimp and scallops dry, then season with salt and pepper. Transfer the shrimp to a plate. Meanwhile, in a large skillet over medium heat, melt butter. Add the shrimp and scallops and cook until the shrimp and scallops are opaque and the shrimp is lightly pink. Do not cook until the shrimp curls into a tight circle otherwise it will be tough and rubbery.

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