In October each year in Maine, is the Dunkin’ Donuts Cape Cod Marathon. While runners might gorge on doughnut holes and eclairs after the marathon, beforehand, you’ll likely spot them chowing down on pasta piled with jumbo shrimp and scallops at The Quarterdeck, a popular marathon hangout in Falmouth, MA. The spot is home to bartender and running guru Tommy Leonard, who pours pints of ale while telling stories about organizing the first Falmouth Road Race in 1973. Tommy makes sure athletes are full of food-and running tips-before they set out on a scenic course that stretches past the Upper Cape’s kettle ponds and cranberry bogs.
Though I’m not a runner, I will fill up on pasta and seafood ;) I would actually run to get this exact dish. Kid you not. I’ve made this a few times over the years and can say, it is restaurant quality. It was in the October 2009 Food Network Magazine.
Let’s get to the good stuff…
Shrimp and Scallop Scampi with Linguine
1 lb. linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Fresh ground pepper
3 1/2 T. unsalted butter
2 cloves garlic, minced
2 T. fresh lemon juice, plus lemon wedges for garnish
1/2 c. dry white wine
1/4 c. chopped fresh basil
2 T. chopped fresh parsley
Bring a large pot of salted water to a boil. Add the linguine and cook as directed.
Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the scallops until golden on one side, about 3 minutes. Turn the scallops and add half of the garlic; cook until the garlic is fragrant, about 1-2 more minutes. Transfer scallops to a plate and keep warm.Add the shrimp to the skillet and cook until golden on one side, about 3 minutes. Turn the shrimp, add the remaining garlic and cook 1 to 2 more minutes. Transfer shrimp to a plate and keep warm.To the pan add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp and scallops to the pan, then add the basil and the remaining 2 tablespoons of butter; season with salt and pepper.
*The only adjustments I make to this recipe is instead of one pound of linguine, I use 1/2-3/4 of a pound. Otherwise, there isn’t enough juices to cover all the pasta. (Adjust your servings if you do this step). Also, I used small scallops (cooking time is less than stated above) and that is only because large scallops are very hard to come by here. Other than that, to me, this dish is perfecto (My pictures don’t do it justice).
Have a great weekend y’all! See you in October