Ingredients:

  • 12 oz (340g) linguine
  • 1 tablespoon (15ml) salt (for pasta water)
  • 1 lb (450g) shrimp, peeled and deveined
  • 8 oz (225g) scallops
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5g) red pepper flakes (optional)
  • 1 cup (240ml) dry white wine (or vegetable broth for a non-alcoholic version)
  • Zest of 1 lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 cup (15g) fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Boil a large pot of salted water.
  2. Add linguine and cook according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta water, then drain linguine.
  4. In a large skillet, heat olive oil over medium heat.
  5. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
  6. Add shrimp and scallops, cooking for 3-4 minutes until shrimp turns pink and scallops are opaque.
  7. Pour in the white wine (or broth) and scrape any browned bits from the bottom of the pan.
  8. Stir in lemon zest and juice; simmer for 3-5 minutes until slightly reduced.
  9. Season with salt and pepper to taste.
  10. Toss in cooked linguine, adding reserved pasta water a little at a time to achieve desired consistency.
  11. Stir in chopped parsley.
  12. Remove from heat and serve immediately.