Shrimp and Scallop Scampi with Linguine (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
|
Ingredients:
kosher salt |
1 pound linguine |
12 jumbo shrimp, peeled and deveined |
12 large sea scallops, tough foot muscles removed |
freshly ground pepper |
3 1/2 tablespoons unsalted butter |
2 cloves garlic, minced |
2 tablespoons fresh lemon juice, plus lemon wedges for garnish |
1/2 cup dry white wine |
1/4 cup torn fresh basil |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
2. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. 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 until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
5. Photograph by Kang Kim
|
|