","datePublished":"2020-07-20"},{"@type":"Review","author":{"@type":"Person","name":"Jasmine F."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Easy and tasty!!! My 2 yr old is eating seconds!","datePublished":"2020-07-05"},{"@type":"Review","author":{"@type":"Person","name":"James S."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Delicious and Great basis for Scampi. I added more minced garlic and Gobs of Garlic seasoning in stages.
","datePublished":"2020-05-18"},{"@type":"Review","author":{"@type":"Person","name":"Deborah M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Delicious!! Will make again for sure!!","datePublished":"2020-05-13"},{"@type":"Review","author":{"@type":"Person","name":"Mary S."},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"This does come up quick and easy. It was delicious. Maybe because I've been dieting for some time but it seemed like it was a tad too oily/buttery and salty. Easy to do modifications on that so I will definitely make again.
","datePublished":"2020-02-15"},{"@type":"Review","author":{"@type":"Person","name":"The P."},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Very tasty and quick. Will definitely make again.","datePublished":"2020-01-28"},{"@type":"Review","author":{"@type":"Person","name":"Monique D."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I would like to try this..but I don't cook with alcohol..what can I replace with the wine ?","datePublished":"2020-01-19"}],"recipeCategory":"main-dish"}
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Step 1
Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
Step 2
Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
Step 3
Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
Step 4
Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.