Shrimp and Scallop Scampi with Linguine

Name: Shrimp and Scallop Scampi with Linguine
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters torn fresh basil; 118 milliliters dry white wine; 2 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 12 jumbos shrimp, peeled and deveined; 4 servings Kosher salt; 2 Tbsps fresh lemon juice, plus lemon wedges for garnish; 454 grams linguine; 4 servings Freshly ground pepper; 12 larges sea scallops, tough foot muscles removed; 4 Tbsps unsalted butter

The recipe Shrimp and Scallop Scampi with Linguine is ready in about 29 minutes and is definitely a great pescatarian option for lovers of Mediterranean food. For $1.35 per serving, you get a main course that serves 4. One portion of this dish contains roughly 19g of protein, 12g of fat, and a total of 556 calories. If you have torn basil, lemon juice, sea scallops, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the linguine and cook as the label directs.

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Linguine

Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper.

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Salt And Pepper

Scallops

Shrimp

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Frying Pan

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.

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Butter

Garlic

Shrimp

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Frying Pan

Transfer the shrimp to a plate.

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Shrimp

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.

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Scallops

Garlic

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Frying Pan

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.

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Salt And Pepper

Lemon Juice

Butter

Shrimp

Basil

Sauce

Wine

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Wooden Spoon

Frying Pan

Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

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Scallops

Parsley

Shrimp

Lemon

Pasta

Sauce

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Bowl

Photograph by Kang Kim

Equipment

Ingredients

Servings:

59milliliters

torn fresh basil 118milliliters

dry white wine 2Tbsps

chopped fresh parsley 2cloves

garlic, minced 12jumbos

shrimp, peeled and deveined 4servings

Kosher salt 2Tbsps

fresh lemon juice, plus lemon wedges for garnish 454grams

linguine 4servings

Freshly ground pepper 12larges

sea scallops, tough foot muscles removed 4Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Chehalem 3 Vineyard Pinot Gris

A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.