| Level: | Easy |
| Total: | 29 min |
| Prep: | 20 min |
| Cook: | 9 min |
| Yield: | 4 servings |
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
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- 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.
- 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.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 32 g |
| Cholesterol | 80 mg |
| Sodium | 691 mg |
Reviews
Yes! Thank you! My Birthday dinner with shrimp and scallops was amazing! The linguine soaked up lots of flavor too. Perfection, happiness, gratitude.
I prefer Ina’s recipe – as reviewers mentioned, this is light on the sauce albeit lighter on calories. What I did like about this recipe vs Ina’s – using less lemon and adding some wine. Next time I make Ina’s, I might just try that adjustment and compare her original to this type of modification. Overall, this was okay but if you like sauce, this is NOT going to get your vote unless you adjust accordingly as others did.
Easy recipe to follow but best of all, it was DELICIOUS!!
Really delicious and easy to put together. A repeater for sure!
Easy and tasty!!! My 2 yr old is eating seconds!
Delicious and Great basis for Scampi. I added more minced garlic and Gobs of Garlic seasoning in stages.
Delicious!! Will make again for sure!!
This does come up quick and easy. It was delicious. Maybe because I’ve been dieting for some time but it seemed like it was a tad too oily/buttery and salty. Easy to do modifications on that so I will definitely make again.
Very tasty and quick. Will definitely make again.
I would like to try this..but I don’t cook with alcohol..what can I replace with the wine ?