Scallops and Shrimp with Linguine

Not one but two shellfish favorites make this simple pasta dish a surefire winner.

Shop Kitchen ▾
  • 1 pound fresh or frozen sea scallops
  • 1/2 pound fresh or frozen medium shrimp in shells
  • 2 cups fresh pea pods or 1 6-ounce package frozen pea pods
  • 1/2 cup sliced green onion
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil or cooking oil
  • 3 tablespoons margarine or butter
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
  • 10 ounces linguine, cooked and drained
  • 3 tablespoons freshly grated Parmesan or Romano cheese (optional)
Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Make Ahead Tip

  • Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.

nutrition information

Per Serving: cal. (kcal) 424, Fat, total (g) 16, chol. (mg) 72, carb. (g) 46, fiber (g) 4, pro. (g) 26, sodium (mg) 244, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Back to Top