Scallops & Shrimp with Linguine

Sea Scallops, 1 lb. (approx 16)
Medium Shrimp, 1/2 lb. peeled & deveined
Pea Pods, 2 cups fresh or 1 6-oz. pkg frozen
Artichoke Hearts, 1 can quartered
Green Onion, 1/2 cup, diagonal slice
Butter, 1 tsp.
Olive Oil, 2 tsp.
Garlic, 3 cloves minced
Parsley, 2 Tbs. fresh or 2 tsp. dry
Basil, ground, 1 tsp.
Cayenne Pepper, 1/4 tsp.
Linguine, 10 oz. cooked & drained
Parmesan or Romano cheese, grated, 1/4 cup

Cut scallops in half. 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 artichoke hearts. 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. Makes 6 main-dish servings.


Number of Servings: 6

Recipe submitted by SparkPeople user LLWILKINS.