Seafood Scampi

 

 

 

 

 

 

 

 

 

 

 

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

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>