Linguine with Seafood and Sundried Tomatoes

Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief clam juice simmer. Toss with hot pasta, bright strips of sun dried tomatoes and tangy bits of lemon zest for a refreshing entree or appetizer.

• Calories: 530 Calories

Ingredients

• ½ cup butter
• ¼ teaspoon salt
• ½ cup olive oil
• ¼ cup chopped fresh parsley
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 1 pound linguine pasta
• 1 pound bay scallops
• 1 pound medium shrimp - peeled and deveined
• 1 (8 ounce) jar clam juice
• ⅓ cup chopped sun-dried tomatoes
• 2 ½ teaspoons lemon zest

Recipe Instructions

Step 1

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.

Step 2

In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.

Step 3

Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.

Step 4

To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.