Ingredients
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1 lb linguine
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1 lb shrimp, peeled and deveined
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1/2 lb bay scallop
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2 tablespoons extra virgin olive oil
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3 tablespoons garlic, minced
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3/4 teaspoon crushed red pepper flakes
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3 tablespoons butter
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1 1/2 cups white wine (sauvignon blanc)
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1 teaspoon lemon zest
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sea salt (Tuscan Seasoned)
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fresh parsley, chopped, to garnish
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ground black pepper, to taste
Instructions
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.