Shrimp and Scallop Scampi with Linguine
Prep: 20 min | Cook: 9 min | Servings: 4
Recipe courtesy The Quarterdeck, for Food Network Magazine.
Ingredients
- Kosher salt
- 1 lb Linguine
- 12 Shrimp, jumbo, peeled and deveined
- 12 Scallop, large sea scallops, tough foot muscles removed
- Black pepper, freshly ground
- 3 1/2 tbsp Unsalted butter, divided
- 2 clove Garlic, minced, divided
- 2 tbsp Lemon juice, fresh, plus lemon wedges for garnish
- 1/2 cup White wine, dry
- 1/4 cup Basil, fresh, torn
- 2 tbsp Parsley, fresh, chopped
Directions
- Cook the linguine in a large pot of salted boiling water as the label directs.
- Heat a large skillet over medium-high heat. Pat the shrimp and scallops dry and season. Melt 1 1/2 tablespoons butter and cook the shrimp until golden on one side, about 3 minutes. Turn, add half the garlic and cook 1 to 2 minutes, until fragrant but the shrimp are still translucent. Move to a plate.
- Cook the scallops until golden on one side, about 3 minutes. Turn, add the rest of the garlic and cook 1 to 2 minutes more.
- Add the lemon juice and wine, scraping up the browned bits, and reduce by half, about 3 minutes. Return the shrimp, add the basil and remaining 2 tablespoons butter and season.
- Toss the drained pasta with the shrimp, scallops and sauce in a serving bowl and garnish with parsley and lemon.