"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp/Scallop Linguine Recipe

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This recipe for Shrimp/Scallop Linguine, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Melton (PSP)
Added: Tuesday, August 19, 2008


1 Lb. Raw Large or Jumbo Shrimp (Peeled and Deveined)
1 Lb. Scallops (Optional)
2 Boxes Linguine Noodles
2 Stick Butter
1/2 cup Olive Oil
Chopped Garlic
2 Pkgs. Herb and Garlic Seasoning
1/2 cut Grated Parmesan Cheese
3 Colored Peppers (Cut into Strips)
1 Lg. Onion (Cut into Strips)
2 Med Zuccini (Cut into Strips)
1 tsp salt

Boil Noodles as directed and set aside. In a Large Deep Skillet or Wok melt (med heat) butter and whisk in Olive Oil. Add Garlic to taste (I use a lot), about 1/2 cup chopped. It will need to cover everything including noodles so don't be scared to use too much. Add Shrimp until pink, do not overcook. Remove shrimp and place on top of noodles, leaving butter/garlic in the pan. Add the scallops and do the same. After removing scallops, add Onions and Peppers, (add zuccini a few minutes before peppers are done). Place a lid on the pan and cook until desired texture, not mushy. The lid will create additional moisture. Just before removing from heat add the salt and garlic and herb seasoning. Stir until vegetables are coated. Pour mixture over noodle and toss. Serve with Garlic Bread and Salad.




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