A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Ingredients
- linguine pasta: 1 pound
- olive oil: 0.5 cup
- butter: 0.5 cup
- garlic: 4 clove (minced)
- bay scallops: 1 pound
- medium shrimp: 1 pound (peeled and deveined)
- clam juice: 1 jar (8 ounce jar)
- sun-dried tomatoes: 0.33333 cup (chopped)
- fresh parsley: 0.25 cup (chopped)
- ½ teaspoons lemon zest: 2 piece
- salt: 0.25 tsp
- red pepper flakes: 0.25 tsp (crushed)
Metric Conversion
Stages of cooking
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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.
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In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
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Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
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To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
