*
Here’s a great dish that can be put together in under 30 minutes once all the items are prepared in advance. I originally made this dish with shrimp, scallops and lobster, and it’s one of the most requested dishes for dinner for family and friends.

4 Tablespoons Butter
1/4 Cup Extra Virgin Olive Oil
6 Garlic Cloves, finely minced
1/2 Cup White Wine, (Sauvignon Blanc) or Chicken Broth
1/8 Teaspoon Red Pepper Flakes or 3 Calabrian Chili’s, crushed
12 Large Shrimp, shelled and deveined
12 Sea Scallops, remove the connector muscle
Lemon Zest from 1 lemon
1/2 Lemon Juiced
3/4Teaspoon Salt, plus more to taste
1/2 Teaspoon Black Pepper, freshly ground, plus more to taste
1/2 Cup Chopped Parsley
1 lb. Linguine

Fill a large pot of water, cover and place on the stovetop over medium heat. Place a 12” skillet on the stove top, add the butter and oil and melt over medium/low heat. Once the butter is fully melted, add the garlic and sauté for 1 minute. Make sure to turn the heat up on the pot of water and bring to a boil.

Turn up the heat to medium/high for the skillet, add the wine or broth and red pepper flakes or chili’s, reduce by half. That will take about 5 minutes. Lower the heat to medium, season the scallops and shrimp with 3/4 tsp. salt and 1/2 tsp. pepper and add them to the skillet. Cook for about 3 minutes. Salt the boiling water and add the linguine and cook it to the package instructions.

*Note, it is important for the sauce to be ready before the pasta is cooked so the pasta will not stick together.

Once the scallops and shrimp have cooked for 3 minutes, turn all the seafood in the skillet and cook for an additional 2-3 minutes. Add the lemon zest and juice of the lemon. Taste the sauce and adjust the seasoning if needed. Remove from the heat and set aside.

Once the pasta is cooked, drain it and add to a large bowl and pour the seafood and sauce over the pasta. Add the chopped parsley and toss until the pasta is fully coated. *Note, if you decide to add lobster, cook it ahead of time and have it chopped in bite sized pieces and add the cooked lobster right after you remove the skillet from the heat. This will heat the lobster through without over cooking it.

Serves 4-5.

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