One of my favorite meals is Shrimp and Scallops Linguini. I love everything about it except the fact that I always end up eating too much because I just cannot stop myself. So what’s a girl to do if she wants to enjoy her meal without feeling guilty afterwards? Well, why not try making it yourself at home instead of ordering out every single night?
This recipe has been adapted slightly from the Food Network. Don’t be scared of the amount of butter this uses. It’s the secret to how amazing this tastes, so just think of it as your cheat meal, if needed.
Nonetheless, it’s a great dish to make when you’re in the mood for something that feels like you’re eating out at a fancy restaurant. It whips up quicker than it seems. Just try and hold yourself back from eating all the shrimp while you’re cooking. (Who, me?)
I have a short list of comfort foods and about 80% of that list involves pasta. Which is funny because except for the occasional pan of spaghetti, we rarely ate it growing up, my dad was a steak and potatoes kind of guy.
This Shrimp and Scallops Linguini Recipe with White Wine Sauce is definitely in my top 3. If you like a bit of spice, try adding in a teaspoon or so of red pepper flakes at the same time you add the first half of the butter to the shrimp.
Shrimp and Scallops Linguini Recipe
- Kosher salt
- Freshly ground pepper
- 1 pound linguine
- 2 tsp olive oil
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, tough foot muscles removed
- 3 1/2 tbsp butter, unsalted
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- Lemon wedges for garnish
- 1/2 cup, any dry white wine
- 1/4 cup fresh basil, chopped
- 1/4 cup parmesan cheese, shaved
- Bring a large pot of salted water to boil.
- Add linguine. Cook according to directions on the label.
- While the linguine is cooking, heat a large skillet over medium-high heat.
- Pat the shrimp and scallops dry and season w/ salt and pepper.
- Heat 1 tsp oil in the pan and melt 1 1/2 tablespoons of the butter with it. Once melted, saute the shrimp on one side until golden (about 3 minutes).
- Flip the shrimp and add half of the garlic.
- Cook an additional 1-2 minutes until the garlic is fragrant but the shrimp are still translucent. Do not overcook.
- Transfer the shrimp to a plate.
- Add other 1 tsp of olive oil to the pan. Add the scallops and cook about 3 minutes until golden on one side. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes.
- Add the lemon juice and wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon.
- Cook approximately 3 minutes until the sauce is reduced by half.
- Return the shrimp to the pan.
- Then add most of the basil (saving some for garnish) and the remaining 2 tablespoons butter; season with salt and pepper and cook just long enough for the butter to melt and the flavors to mix.
- Drain the pasta and transfer to a large serving bowl.
- Toss with the shrimp, scallops and sauce; garnish with fresh basil and shaved parmesan.