Scallops and Shrimp with Linguine

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



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Ingredients
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    1   pound 
    fresh or frozen sea scallops
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    1/2  pound 
    fresh or frozen medium shrimp in shells
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    2   cups 
    fresh pea pods or 1 6-ounce package frozen pea pods
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    1/2  cup 
    sliced green onion
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    3   
    cloves garlic, minced
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    3   tablespoons 
    olive oil or cooking oil
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    3   tablespoons 
    margarine or butter
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    2   teaspoons 
    dried parsley flakes
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    1   teaspoon 
    dried basil, crushed
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    1/4  teaspoon 
    crushed red pepper
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    1/4  cup 
    oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
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    10   ounces 
    linguine, cooked and drained
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    3   tablespoons 
    freshly grated Parmesan or Romano cheese (optional)

Directions
1.
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
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