Description
A sophisticated pasta dish featuring seared shrimp and scallops tossed in a garlic-butter sauce with fresh basil and aged Parmesan.
Ingredients
Scale
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops, patted dry
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tbsp lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook linguine until just before al dente.
- Season scallops with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat and sear scallops for 2 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add another tablespoon of butter and sauté shrimp until pink and opaque. Remove and set aside.
- Add the remaining butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
- Pour in white wine and lemon juice. Simmer for 2-3 minutes to reduce the liquid slightly.
- Stir in 1/4 cup of reserved pasta water to create an emulsion.
- Add the cooked linguine, shrimp, and scallops back into the skillet.
- Toss in grated Parmesan and fresh basil. Stir gently until the cheese is melted and the pasta is well coated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-inspired