Shrimp and scallops with linguine pasta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Linguine pasta with shrimp and scallops in a light white wine sauce thickened with butter is a perfect dish for special occasions. You'll be delighted not only by the harmonious combination of flavors—seafood, spicy garlic, butter, tart wine, and fragrant fresh herbs—but also by the ease of preparation, which takes less than half an hour. The dish is elegant, like something you'd find in a fine restaurant. Serve garnished with lemon wedges.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of linguine pasta
- 12 large shrimp, peeled and deveined
- 12 large scallops, stems removed
- 3.5 tbsp unsalted butter
- 2 cloves garlic, crushed
- 2 tbsp freshly squeezed lemon juice + extra lemon wedges for serving
- 0.5 cups dry white wine
- 1/4 cup torn fresh basil
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions.
- Meanwhile, heat a large skillet over medium heat. Pat the shrimp and scallops dry, then season with salt and black pepper. Add 1.5 tablespoons of butter to the skillet and cook the shrimp until golden brown on one side, about 3 minutes. Flip and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, another 1 to 2 minutes. Transfer the shrimp to a plate.
- Add the scallops to the pan and cook until golden brown on one side, about 3 minutes. Flip, add the remaining garlic, and cook for another 1-2 minutes. Add the lemon juice and wine and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce has reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper to taste.
- Drain the pasta and transfer it to a large serving bowl. Toss with the shrimp, scallops, and sauce, sprinkle with parsley, and garnish with a lemon wedge.
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