Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1/2 lb Sea Scallops, tough side-muscle removed
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic, minced
  • 1/2 cup Dry white wine
  • 1/2 cup Heavy cream
  • 1/4 cup Fresh parsley, finely chopped
  • 2 tbsp Fresh basil, chiffonade
  • 1 tbsp Lemon juice, freshly squeezed
  • 12 oz Linguine pasta
  • 1 cup Reserved pasta water
  • 1/4 cup Freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine until 1 minute before al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Pat shrimp and scallops dry with paper towels. Season with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Ensure the pan is very hot before adding the seafood to achieve a good sear. Sear seafood for 2 minutes total until golden. Remove and set aside.
  3. Reduce heat to medium. Add butter and minced garlic to the skillet, sautéing for 1 minute until fragrant. Pour in white wine to deglaze the pan, simmering for 3 minutes until reduced by half.
  4. Stir in heavy cream and 1/4 cup of reserved pasta water. Bring to a gentle simmer. Add the cooked pasta, seared seafood, and fresh herbs.
  5. Toss vigorously for 60 seconds, adding more pasta water if needed to reach desired sauce consistency. Turn off heat and stir in Parmesan cheese and lemon juice before serving.