Shrimp and Scallop Scampi with Linguine

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

Kosher salt
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.

Drain the pasta and transfer to a large serving bowl.  Toss with the shrimp, scallops and sauce; garnish with parsley and lemon if desired.Serves: 4

*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 🙂

About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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26 Responses to Shrimp and Scallop Scampi with Linguine

  1. I love shrimp scampi but never thought to add scallops what a great idea. This looks amazing!

  2. Sam says:

    This looks amazing, Suzie! Once my picky seafood hating brother heads back to Texas, I’m totally making this for my family.

  3. Jenna says:

    Your recipe is making me smile big time. Scallops are my idea of bliss.

  4. Trisha Umphrey says:

    It was sooooo yummy! Not a a scallop fan, but this was absolutely delish! Suzie can cook for me anytime!

  5. Jorie says:

    Can’t wait to try this out. Your recipes are amazing, Suzie! So impressed.

  6. A beautiful seafood linguini! 😀

    Choc Chip Uru

  7. Veronica says:

    I’ve made this when you shared it so I can attest it is the greatness! I think it’s the last thing I forced Dennis to eat that has shrimp in it. He pretty much tried one shrimp and ate everything else. I guess things could be worse, at least he likes scallops-haha! Thanks for sharing this-I don’t know if I’ll ever make it again but I will remember this taste forever.

    • Suzie says:

      I thought you made this one V. I’m glad Dennis was able to force it down…lol! 😉 He likes scallops but not shrimp is that correct? You could always leave the shrimp out if that’s the case 🙂

  8. I would most definitely run in this marathon!!! Looks fabulous, as always, my friend =D

  9. biz319 says:

    I actually think that the bay scallops have more flavor – love this dish!!

    Have you ever made Ina Gartin’s scallop gratin? Holy shizzball – its so good – I’ve actually made this as a dinner and we’ve just dipped french bread into the buttery sauce – yum!

    Enjoy your weekend!

  10. i have a hard time eating scallops…i think it’s an acquired taste. but, maybe if i put very few scallops in this recipe, i could eat it coz it does look very tempting and my husband is crazy for shrimps…lol.

  11. Cake Whiz says:

    i have a hard time eating scallops…i think it’s an acquired taste. but, maybe if i put very few scallops in this recipe, i could eat it coz it does look very tempting and my husband is crazy for shrimps…lol.

  12. A huge seafood fan here..this looks right up my alley!

  13. Rhonda says:

    I have some scallops in my freezer and have yet to use them, I might have to give this a try!!

  14. daisyandthefox says:

    what a wonderful pasta dish!! yummmy

  15. Suzie says:

    Thank you! I just love pasta, such good comfort food…mmm.

  16. Wish I had some pasta. Sure looks good, guess I can cook a potato or something to go with them.

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