FanPost

Off Skillet Empire: Linguine Pasta with Shrimp & Scallops

I don't have a picture for you this week, since this one was cooked several weeks ago, but it was a really delicious dish made with some fresh shrimp and scallops from Charleston. So if you can get fresher ones (anything from the seafood market), go for those. The flavor makes a difference. This should serve 4 people, if not more.

Ingredients:

-1 lb. Shelled, deveined shrimp (medium or large)
-1 cup onions, chopped
-1 lb. bay scallops
-1 cup dry white wine
-1 tbsp olive oil
-1 tbsp chicken bouillon
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp basil
-1 clove minced garlic
-1 can stewed tomatoes (may also use fresh cherry tomatoes, diced)
-16 oz. linguine, cooked
-1/4 cup butter, melted
-1/2 cup grated parmesan cheese
-1 to 2 tbsp crushed red pepper flakes
-Parsley, fresh

Cook pasta first, adding a pinch of salt. Add half the butter (1/8 cup) and olive oil to pan, melt, and add onions and garlic. Saute until soft. Add wine, bouillon, basil, salt, pepper, and 1 tbsp red pepper flakes. Bring to a boil, then reduce to a low simmer. Cook until 2/3 of liquid remains. Add a dash of cayenne or old bay, if desired. Add in the scallops and shrimp and simmer for 5 minutes, then add tomatoes and heat.

Mix in the pasta with the remaining butter, then add the seafood mixture. Garnish with parsley, add remaining red pepper flakes if desired. Top with parmesan cheese.

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