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Bon Appétit

Seafood Catizone

4.3

(26)

A shrimp and scallop pasta dish with basil and fennel.

Recipe information

  • Yield

    4 first- or 2 main-course servings

Ingredients

2 tablespoons (1/4 stick) butter
4 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried basil, crumbled
1 teaspoon fennel seeds, crushed
1/2 pound medium uncooked shrimp, peeled, deveined
1/2 pound scallops
8 ounces linguine, freshly cooked
1/3 cup grated Parmesan
Additional grated Parmesan

Preparation

  1. Step 1

    Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add garlic, basil and fennel and sauté 1 minute. Add shrimp and scallops and sauté until both are just opaque, about 4 minutes.

    Step 2

    Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add 1/3 cup Parmesan and toss again. Pass additional Parmesan separately.

TagsPastaLinguineItalian AmericanItalianEuropeanScallopShellfishSeafoodShrimpMainStarterDinnerNut FreeEasy30 Minutes or LessSauteBon Appétit
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