Linguine tossed with shrimp and scallops in a garlicky olive oil sauce, brightened with sun-dried tomatoes. Light and flavorful.
Ingredients
- 1 pound linguine pasta 1/2 cup olive oil
- 1/2 cup butter
- 4 cloves garlic, minced 1 pound bay scallops
- 1 pound medium shrimp - peeled and deveined
- 1 (8 ounce) jar clam juice 1/3 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh parsley 2 1/2 teaspoons lemon zest 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Instruction
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
