STREAMING NOW: Siba's Table

Shrimp & Scallop Scampi With Linguine

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe from The Quarterdeck in Cape Cod MA....I got it from Food Network Magazine and putting here for safe keeping”
READY IN:
45mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
  2. 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti 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. 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining 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 T. of butter; season with salt and pepper to taste.
  4. 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: