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Shrimp and Scallop Scampi with Linguine

1 lb. linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops
Salt and pepper
3 1/2 TBSP unsalted    butter
2 cloves garlic, minced
2 TBSP fresh lemon juice
1/2 cup dry white wine
1/4 cup torn fresh basil
2 TBSP chopped fresh parsley

Cook the pasta in salted water according to directions on box.

Meanwhile, heat a large skillet over medium-high heat.

Pat the shrimp and scallops dry; season with salt and pepper.

Add 1 1/2 TBSP of butter to the pan and cook the shrimp until golden on one side, about 3 minutes.

Turn the shrimp and add half of the garlic; cook until garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes.

Transfer shrimp to a plate.

Add the scallops to the skillet and cook until golden on one side.

Turn the scallops, add the remaining garlic and cook another 1 to 2 minutes.

Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a spatula.

Cook until sauce is reduced by half.

Return shrimp to the pan, then add the basil and the remaining 2 TBSP. butter; season with salt and pepper.

Drain the pasta and transfer to a large serving bowl.

Toss with shrimp, scallops and sauce; garnish with parsley and lemon.

Serves 4.

Coastal Fisherman Merch
CF Merch



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