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.
- 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
- Bring a large pot of salted water to boil.
- Add linguine. Cook according to directions on the label.
- Meanwhile, heat a large skillet over medium-high heat.
- Pat the shrimp and scallops dry and season w/ salt and pepper.
- Melt 1 1/2 tablespoons butter to the pan and cook the shrimp one side for about 3 minutes, until golden.
- Turn the shrimp and add half of the garlic.
- Cook an additional 1-2minutes until the garlic is fragrant but the shrimp are still translucent.
- Transfer the shrimp to a plate.
- 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.
- Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.
- Cook approximately 3 minutes until the sauce is reduced by half.
- Return the shrimp to the pan.
- Then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl.
- Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
14 comments
Love the variety.
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