Shrimp and Scallop Scampi with Linguine

  • Level: Easy
  • Total: 29 min
  • Prep: 20 min
  • Cook: 9 min
  • Yield: 4 servings
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Ingredients

Kosher salt

1 pound linguine

12 jumbo shrimp, peeled and deveined

12 large sea scallops, tough foot muscles removed

Freshly ground pepper

3 1/2 tablespoons unsalted butter

2 cloves garlic, minced

2 tablespoons fresh lemon juice, plus lemon wedges for garnish

1/2 cup dry white wine

1/4 cup torn fresh basil

2 tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons 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 the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is 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.

Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

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