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Shrimp and Scallop Scampi with Linguine

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 9 minutes
    •    Yield: Serves 4


    •    Kosher salt
    •    1 pound linguine
    •    Freshly ground pepper
    •    2 cloves garlic, minced
    •    1/2 cup dry white wine
    •    1/4 cup torn fresh basil
    •    3 1/2 tbsps unsalted butter
    •    2 tbsps chopped fresh parsley
    •    12 jumbo shrimp, peeled and deveined
    •    12 large sea scallops, tough foot muscles removed
    •    2 tbsps fresh lemon juice, plus lemon wedges for garnish


  1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  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.
  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.
  4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

This great family recipe is thanks to Food Network Recipes at


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