Author Notes
Deliciousness designed to be paired with a glass of cold Sauvignon Blanc or a Sour Ale aged in SB oak barrels. —Milena
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Ingredients
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1/2 pound
linguine
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1/2 pound
sea scallops (U/15)
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1/2 pound
shrimp (16-20)
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1/4 pound
unsalted butter (half a stick)
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1 tablespoon
olive oil plus more to drizzle over cooked linguine
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1 cup
seafood stock
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1/3 cup
heavy cream
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1/4 cup
diced yellow onion
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1
lemon - zest of
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1
lemon -juice of
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3
small cloves of garlic, minced
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1/4 cup
Parmesan, grated
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1/2 cup
halved cherry tomatoes (orange or yellow)
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1 sprig
Italian flat leaf parsley for garnish
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1 pinch
salt plus more for the linguine water
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1 pinch
white pepper
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1 pinch
red pepper flakes
Directions
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Bring salted water to a boil and add the linguine. Cook for 7-8 minutes for al dente then drain and immediately drizzle with olive oil.
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Using a paper towel dry the shrimp and scallops and season them with the salt, pepper and lemon zest. Set them aside.
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Heat a large pan over medium-high heat and add the olive oil and 1 tbsp of butter.
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Sear the shrimp and scallops for 1-2 minutes per side and remove the from the pan.
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Next, saute the onion and garlic for about 1 minute and then deglaze the pan with the seafood stock.
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Wait until the stock is reduced by half and add the cream. Bring to simmer.
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Turn the heat down and add the remaining butter. Add the cooked linguine and completely coat with the sauce.
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Remove from heat and add the seafood, the halved tomatoes, chopped parsley and drizzle with the lemon juice.
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Sprinkle the red pepper flakes and the Parmesan and serve.
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