Scallops and Shrimp with Linguine

• Seafood

  • 1 lb Sea scallops, fresh or frozen
  • 1/2 lb Shrimp in shells, fresh or frozen medium

• Produce

  • 1 tsp Basil, dried
  • 3 cloves Garlic
  • 1/2 cup Green onion
  • 2 tsp Parsley flakes, dried
  • 2 cups Pea pods, fresh

• Pasta & Grains

  • 10 oz Linguine, cooked and drained

• Baking & Spices

  • 1/4 tsp Red pepper

• Oils & Vinegars

  • 1/4 cup Oil
  • 3 tbsp Olive oil or cooking oil

• Dairy

  • 3 tbsp Margarine or butter
  • 3 tbsp Parmesan or romano cheese

Found on bhg.com

Description

Directions

• Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Nutrition