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Pasta with Poached Shrimp and Scallops Recipe

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This recipe for Pasta with Poached Shrimp and Scallops, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Moore


1 package Linguine
1 cup bottled Clam Juice
3/4 lb. raw Shrimp, peeled and deveined
1/2 lb. Bay Scallops
3 Green Onions, sliced
2 T. minced Parsley
3/4 cup dry White Wine
3 T. Butter
1 T. Olive Oil
2 Garlic Cloves, minced
Tabasco Sauce

Bring a large pot of salted water to the boil (for the pasta).
In a small skillet, combine the clam juice and wine. Simmer 10 min.
Add the shrimp and scallops to the simmering juice and poach 3-5 min.
In a small sauce pan melt 2 T. Butter and the oil over medium low heat.
Add green onions, garlic and parsley. Saute 1 minute.
Remove from heat and and add 1/2 cup of the poaching liquid.
Season to taste with salt and hot sauce and set aside.
Meanwhile, cook the pasta to al dente following package directions.
Drain the pasta and pour into a large serving dish.
Add the remaining butter and 3/4 cup of the poaching liquid to the pasta.
Top with the shrimp and scallops.
Pour the green onion, parsley sauce over the pasta and toss very lightly.
Garnish with lemon wedges and Parsley.

Personal Notes:
Personal Notes:
From Mom Moore's Family Cookbook. The pasta choices are flexible, but Mom Moore recommends spinach or tomato linguine. We usually cook the pasta about 1 minute less than package recommendations and allow it to finish cooking while saucing.




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