Friday, 8 August 2008

Seafood Linguini With White Wine Sauce

1 lb
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
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.


Cecilia said...

hola! pasé a ver que había de nuevo, se ve todo rico como siempre pero no entiendo para leer la receta, te dejo un beso enorme

AnaC and Fergal. said...

Hola Ceci a ver si la pongo en Espanol ..

Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)