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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Shrimp and Scallops with Linguine Recipe

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This recipe for Shrimp and Scallops with Linguine is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. fresh or frozen sea scallops
1 lb. fresh or frozen medium shrimp in shells
2 c. fresh pea pods or 1-16 oz. pkg frozen pea pods
1/2 c. sliced green onions
3 cloves garlic, minced
3 T. margarine or butter
2 tsp. dried parsley flakes
1 1/2 T. olive oil
1 tsp. dried basil, crushed
1/4 tsp. crushed red pepper
1 small tomato, seeded and chopped
10oz. linguine, cooked and drained
3 T. freshly grated parmesan or romano cheese
1 tsp. salt
Directions:
Directions:
Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil and red pepper. Cook and stir for 3-4 minutes or till scallops are opaque and shrimp turns pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp and spices. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired.
Serves 6.

 

 

 

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