Description
A sophisticated Mediterranean pasta featuring seared shrimp and scallops tossed with jammy roasted cherry tomatoes, garlic, and fresh basil.
Ingredients
Scale
- 1 lb linguine
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops, patted dry
- 2 cups cherry tomatoes
- 3 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/2 cup fresh basil leaves, torn
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Optional: Grated Parmesan for garnish
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until skins burst and char slightly.
- Bring a large pot of salted water to a boil. Cook linguine until al dente, reserving 1/2 cup of pasta water before draining.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear scallops for 2 minutes per side until golden brown. Remove from pan and set aside.
- Add 1 tablespoon of butter to the same skillet. Sear shrimp until pink and opaque (about 2-3 minutes). Remove and set aside.
- Reduce heat to medium. Add remaining butter and minced garlic, sautéing for 1 minute until fragrant.
- Pour in white wine to deglaze the pan, simmering for 3-5 minutes until the liquid is reduced by half.
- Stir the roasted tomatoes and their juices into the skillet. Add the cooked linguine and reserved pasta water, tossing until the sauce emulsifies and coats the pasta.
- Fold the seared scallops and shrimp back into the pan. Turn off the heat and stir in fresh basil and lemon juice. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing/Roasting
- Cuisine: Italian-inspired