Ingredients
8
8 servings
- •1 pound linguine pasta
- •0.5 cup olive oil
- •0.5 cup butter
- •4 cloves garlic, minced
- •1 pound bay scallops
- •1 pound medium shrimp - peeled and deveined
- •1 (8 ounce) jar clam juice
- •0.33333334326744 cup chopped sun-dried tomatoes
- •0.25 cup chopped fresh parsley
- •2.5 teaspoons lemon zest
- •0.25 teaspoon salt
- •0.25 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 530
- Carbohydrate: 45g
- Fat: 27g
- Fiber: 2g
- Protein: 27g
- Sugar: 2g
Related Recipes
Shrimp Linguine with Tomatoes
Seafood Linguine
Linguine Pasta with Shrimp and Tomatoes
Lovely Linguine
Island Style Linguine
Linguine with Cajun-Spiced Shrimp and Corn
Shrimp Lemon Pepper Linguini
Scrumptious Seafood Linguine
Shrimp Linguine
Linguini with Bacon and Scallops
Linguine with Garlicky White Clam Sauce
