My friend, Suzie, shared this recipe with me, which she got from The Quarterdeck restaurant in Cape Cod, MA via The Food Network. That’s a lot of vias, but I’m glad it made its way to my kitchen! It is a delicious meal, and you really will feel like you’re eating at a fine restaurant when you dig in!
Shrimp and Scallop Scampi with Linguine
Printable recipe
Printable recipe with picture
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
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.
Veronica’s Notes: If you buy frozen scallops, you will not have to remove any foot muscles–they are ready to cook. I used a pound of regular sized shrimp in place of the jumbo, chicken broth in place of the wine, 1 1/2 T dried basil in place of the fresh and served with roasted asparagus on the side.
Recipe Source: The Food Network
Looks beautiful V!!! makes me want to head back to the coast!
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Scallops are one of my favorite seafoods, but probably the one I make the least often…I definitely need to pick some up and give this delicious recipe a try! Looks like a perfect meal, and I love how you paired it with asparagus!
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Yum, that looks awesome! I’m really cravin some pasta now….Scampis are so light, and refreshing, esp in this warmer weathers.
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You know, I’ve never tried scallops before. I love shrimp scampi so I’m sure I’d love this! Thanks!
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I was wondering what I was making tonight for dinner, Then I came across this recipe,my wife is going to love this.And im sure i will too
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sounds excellent!
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Shrimp and scallops are some of my favorite seafood (along with crab and lobsta). If I didn’t live in Montana I’d make this for dinner every night!
Have a nice break, you deserve it.
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We enjoyed this dish last night. Excellent. We used vermicelli instead of linguini. Not too heavy.
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