Linguine with Seafood and Sundried Tomatoes

Servings: 8
Yield: 8 servings
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Description

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.

Ingredients

• 1 pound linguine pasta
• 1/2 cup olive oil
• 1/2 cup butter
• 4 cloves garlic, minced
• 1 pound bay scallops
• 1 pound medium shrimp - peeled and deveined
• 1 (8 ounce) jar clam juice
• 1/3 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 2 1/2 teaspoons lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Directions

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.
2 In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
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.
4 To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.