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Send a Meal Blog

Wednesday, February 29 2012

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

 



 
Scallops and Shrimp with Linguine
Recipe from 
Servings: Makes 6 main-dish servings.
Total Time: 35 mins
 
 
Ingredients
  •  
     pound  fresh or frozen sea scallops
  •  
    1/2  pound  fresh or frozen medium shrimp in shells
  •  
     cups  fresh pea pods or 1 6-ounce package frozen pea pods
  •  
    1/2  cup  sliced green onion
  •  
     cloves  garlic, minced
  •  
     tablespoons  olive oil or cooking oil
  •  
     tablespoons  margarine or butter
  •  
     teaspoons  dried parsley flakes
  •  
     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
  •  
     tablespoons  freshly grated Parmesan or Romano cheese (optional)
  •  
 
Directions

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
Calories 424, Total Fat 16 g, Cholesterol 72 mg, Sodium 244 mg, Carbohydrate 46 g, Fiber 4 g, Protein 26 g. Daily Values: Iron 23%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 08:50 am   |  Permalink   |  0 Comments  |  Email
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