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Categories:Viewed: 2 - Published at: 4 years ago
Ingredients
- 14 lb raw deveined/peeled shrimp
- 14 lb raw sea scallops or 14 lb bay scallop
- 2 cloves minced/crushed garlic
- 1 package fresh/refrigerated linguine
- 1 can diced tomatoes with onion and garlic (Delmonte)
- 1 tablespoon oil (olive or any type will do)
- 1 tablespoon butter or 1 tablespoon margarine
- salt and pepper
- fresh basil (julienne) (optional)
Method
- Preheat water for pasta.
- Heat butter and oil in skillet over medium heat.
- When hot, add garlic.
- Cook 1 minute, or until you can smell the garlic.
- Season seafood with salt and pepper, then add to garlic.
- Cook on one side for 2 minutes.
- Flip, and cook on second side for 2 minutes.
- (Now is the time to start cooking your pasta-don't forget to salt the water!
- cook pasta on high heat to maintain a rolling boil) Add the can of tomatoes (do not drain!)
- to the seafood.
- Cover, lower heat to a simmer, and leave alone until the pasta is finished cooking.
- (should take about 2-3 minutes if you're using the fresh pasta).
- Now's the time to toast your garlic bread and toss your salad to round out a great meal!
- Just before serving, add fresh basil to seafood mixture, stir through.
- Serve over the linguini and Voila!
- A fast, delicious meal for 2!
