Shrimp and Scallops Linguini Recipe with White Wine Sauce

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. Anyhow, for one reason or another I can’t get enough but one of my favorites is Shrimp and Scallops Linguini. Here is great version Shrimp and Scallops Linguini Recipe from my go to recipe source Food Network.

Shrimp and Scallops Linguini Recipe

Shrimp and Scallops Linguini Recipe
Recipe Type: Food Network
Prep time: 20 mins
Cook time: 9 mins
Total time: 29 mins
Serves: 4
  • Kosher salt
  • Freshly ground pepper
  • 1 pound linguine
  • 12 jumbo shrimp, peeled and deveined
  • 12 large sea scallops, tough foot muscles removed
  • 3 1/2 TBS unsalted butter
  • 2 cloves minced garlic
  • 2 TBS fresh lemon juice
  • Lemon wedges for garnish
  • 1/2C dry white wine
  • 1/4C torn fresh basil
  • 2 TBS chopped fresh parsley
  1. Bring a large pot of salted water to boil.
  2. Add linguine. Cook according to directions on the label.
  3. Meanwhile, heat a large skillet over medium-high heat.
  4. Pat the shrimp and scallops dry and season w/ salt and pepper.
  5. Melt 1 1/2 tablespoons butter to the pan and cook the shrimp one side for about 3 minutes, until golden.
  6. Turn the shrimp and add half of the garlic.
  7. Cook an additional 1-2minutes until the garlic is fragrant but the shrimp are still translucent.
  8. Transfer the shrimp to a plate.
  9. Add the scallops to the skillet and cook about 3 minutes until golden on one side. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes.
  10. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.
  11. Cook approximately 3 minutes until the sauce is reduced by half.
  12. Return the shrimp to the pan.
  13. Then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  14. Drain the pasta and transfer to a large serving bowl.
  15. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.



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