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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a great recipe with alot of versitility. I've switched out the seafood according to what I have on hand. Serve with a fresh salad, crusty Italian bread and a nice glass of wine. But don't serve with grated cheese. Ingredients:
1 lb. linguine pasta |
1/2 c. extra virgin olive oil |
1/2 c. unsalted butter |
4 cloves garlic, minced (or more to taste) |
1 lb. bay scallops |
1 lb. shrimp, peeled and deveined |
8 oz. clam juice |
1/3 c. sundried tomatoes |
1/2 jar of artichoke hearts |
1/4 c. chopped fresh parsley |
2 1/2 tsp. lemon zest |
1/4 tsp. salt |
1/4 tsp. dried red pepper flakes |
Directions:
1. In a large pot of boiling water cook pasta 8-10 minutes until al dente, drain.
2. In a large skillet add olive oil and butter. Heat until butter is melted.
3. Add garlic and saute until garlic is just tender.
4. Add scallops and shrimp. Cook until shrimp are pink, about 10 minutes, taking care not to burn garlic. Add clam juice, salt and red pepper flakes. Cook 3 minutes more.
5. To the cooked pasta add; tomatoes, artichoke hearts, parsley and lemon zest. Pour seafood mixture over linguine and serve.
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