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Shrimp & Scallop Scampi with Linguine

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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



About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. Looks beautiful V!!! makes me want to head back to the coast!


  2. 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!


  3. Yum, that looks awesome! I’m really cravin some pasta now….Scampis are so light, and refreshing, esp in this warmer weathers.


  4. 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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  6. 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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  8. 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.


  9. Pingback: 15 Great Shrimp Scampi Recipes for National Shrimp Scampi Day (April 29) | The Food Explorer

  10. We enjoyed this dish last night. Excellent. We used vermicelli instead of linguini. Not too heavy.


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