1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish Directions
1Cook linguini according to package directions.
2In a large skillet over medium heat, warm the olive oil.
3Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
4Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
5Add the white wine and bring to a boil.
6Reduce heat and simmer for another 3-5 minutes until wine reduces.
7Add scallops, remaining 1 tbsp of butter and lemon zest.
8Cook sea scallops for another couple minutes until just warmed through.
9Season with salt and pepper to taste.
10When pasta is cooked , drain and add to a large serving bowl.
11Top linguini with the seafood an white wine and sprinkle with the chopped parsley.
12I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.