Scallops + Shrimp w/Linguine
Source of Recipe
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List of Ingredients
Scallops + Shrimp w/Linguine
1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1
small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)
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 to 4 minutes or until scallops are opaque and shrimp turn pink.
Remove scallop mixture with a slotted spoon; set aside. Repeat with
remaining scallops and shrimp. 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. Makes 6 main-dish servings.
Nutritional facts per serving
calories: 424 , total fat: 16g , cholesterol: 72mg , sodium: 244mg ,
carbohydrate: 46g , fiber: 4g , protein: 26g , iron: 23%Recipe
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