SHRIMP/SCALLOP SCAMPI Recipe
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Category: |
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Ingredients: |
Ingredients: Servings: 4
8 oz. Linguini Noodles
2-3 Tbsp. Salt for water
4 Tbsp. EVOO, divided, plus more for drizzling
2 Tbsp. Butter, divided
1 Shallot, or bunch of Green Onions, finely chopped
1 cup Celery, finely chopped
6 Cloves Garlic, minced
Pinch Red Pepper flakes (optional)
Lawry’s Seasoned Salt to taste
Black Pepper to taste
1/2 cup Dry White Wine: Sauvignon Blanc, or Pinot Grigio
3-4 Tbsp. Butter
1 lb. Medium Raw Shrimp, peeled and deveined
1 lb. Raw Medium Bay Scallops, thawed
1/2 cup Shrimp or Seafood Stock, or juice drained from frozen Scallop package
1 to 2 Shakes Grill Mates Lemon-Pepper with Herbs to taste
1 Tbsp. Parsley, finely chopped, more for garnish
2 tsp. Basil
2 tsp. Fresh Tarragon
Juice of 1/2 Lemon
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Directions: |
Directions:Bring large pot of water to a boil, then salt heavily. Add linguini and cook at boil for 2 minutes less than package instructions. Drain and set aside covered to keep warm.
Lightly sear shrimp and scallops in large non-stick skillet with 2 Tbsp. EVOO and 1 Tbsp. butter until shrimp just turn pink on each side (NOT cooked through) and scallops are lightly browned on each side (again, NOT cooked through) and opaque in center. Set aside covered to keep warm.
Meanwhile, prepare remaining ingredients. In same skillet, heat remaining EVOO and 1 Tbsp. butter over medium heat. Sauté shallots/onions, celery, red pepper flakes (if used), salt and pepper until shallots/onions are translucent, about 1-2 minutes. Add garlic and cook another 1-2 minutes, or until garlic becomes fragrant. Add stock or Scallop juice, wine and 3-4 Tbsp. butter, slowly. Bring to boil and cook until reduced by half, about 1-2 minutes, stirring frequently.
Season shrimp and scallops with Lawry’s and Grill Mates and return to skillet still over medium heat, stirring to combine for about 1-2 minutes. Squeeze lemon over top stirring well. Taste and add salt and pepper if necessary. Toss in linguini, parsley, basil, tarragon and lemon juice cook 1-2 minutes. Then drizzle a bit of EVOO over top, garnish with sprigs of parsley and serve immediately.
Serve with toasted garlic bread.
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