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Shrimp and Scallops with Linguine Recipe

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This recipe for Shrimp and Scallops with Linguine, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Dixon
Added: Friday, July 14, 2006


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

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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