Thursday, January 5, 2012

Linguine with Shrimp and Scallops

We stayed with my mother-in-law recently, and the hubby likes to make sure that we make plenty of yummy food for her in exchange for taking over her house while we're there.

Also, I usually eat most of the contents of her candy bowl. There, I admitted it.

This is a modified version of a Rachael Ray recipe, which we made because my mother-in-law loves seafood (especially scallops). This dish is sort of like the shrimp scampi that I make for the hubby, but with more lemon and less heat.

Linguine with Shrimp and Scallops
Serves 2-3

8 ounces linguine
1/2 pound shrimp, peeled, deveined, and patted dry
1/2 pound sea scallops, muscle removed, and patted dry
1/2 tablespoon Old Bay seasoning
1 lemon
1/2 stick butter
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon olive oil
1/4 cup white wine

1. Cook pasta in salted water according to package directions, and reserve 1/2 cup pasta water before draining.

2. Meanwhile, toss shrimp and scallops with Old Bay seasoning and half a lemon, cut in slices. Set aside.

3. Melt butter over low heat and stir in garlic and crushed red pepper flakes. Let bubble gently for 10 minutes.

4. Heat oil in a large skillet over medium-high heat. Add shrimp, scallops, and sliced lemon.

5. Cook 5-6 minutes, turning once, until seafood is opaque and are cooked through. Add wine and the juice of the remaining half of lemon to deglaze the pan.

6. Transfer mixture to a bowl.

7. Stir parsley into garlic butter. Add to seafood mixture.

8. Stir in pasta and the reserved pasta water and toss gently. Let pasta sit for a few minutes until liquid is absorbed by pasta. Add salt and pepper to taste.

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