Scrumptious Scallops and Shrimp with Linguini
Indulge in the luxurious flavors of this Scrumptious Scallops and Shrimp with Linguini recipe, a seafood lover's dream! Tender, seared scallops and succulent shrimp are cooked to perfection and paired with al dente linguini, all brought together in a lusciously garlicky, buttery white wine sauce. A hint of crushed red pepper flakes adds a subtle kick, while fresh parsley and a splash of lemon juice brighten every bite. Ready in just 35 minutes, this elegant yet easy pasta dish is perfect for a special dinner or a weeknight treat. Serve it fresh and steaming, with a warm, crusty baguette to soak up the rich, flavorful sauce.
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Recipe Information
Ingredients
- 12 oz Linguini
- 8 pieces Large scallops
- 12 pieces Large shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 4 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 cup Dry white wine
- 1 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh lemon juice
- 0.5 tsp Crushed red pepper flakes
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguini and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the linguini and set aside.
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the shrimp and season lightly with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and are just cooked through. Remove the shrimp and set aside with the scallops.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape up any brown bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice and parsley, then return the cooked scallops and shrimp to the skillet, along with any juices that accumulated on the plate. Toss gently to coat the seafood in the sauce.
Add the cooked linguini to the skillet and toss everything together gently. If the sauce seems dry, add a splash of the reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning with salt and black pepper, if needed. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
