Linguine with Seafood and Sundried Tomatoes
Ingredients
- 1 pound linguine pasta
- ½ cup olive oil
- ½ cup butter
- 4 cloves garlic, minced
- 1 pound bay scallops
- 1 pound medium shrimp - peeled and deveined
- 1 (8 ounce) jar clam juice
- ⅓ cup chopped sun-dried tomatoes
- ¼ cup chopped fresh parsley
- 2 ½ teaspoons lemon zest
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
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Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Source
Original recipe: View Original