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Fast and Easy Seafood and Pasta
No matter who is coming for dinner, this is really good.
1 lb. fresh or frozen scallops, cut in half
1 lb. fresh or frozen shrimp
2 c. fresh or thawed frozen pea pods, cut in half
1/2 c. sliced green onions (scallions)
5 or 6 cloves of garlic, peeled but left whole
3 Tbsp. olive oil
3 Tbsp. butter
2 tsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. red pepper flakes
1 small tomato, seeded and chopped or 1/4 c sun-dried tomatoes packed in oil, slivered
10-12 oz. linguini, cooked and drained
3 Tbsp. freshly grated Parmesan or Romano cheese (optional) (Note: Please use the real thing!)
Thaw seafood, if frozen, and set aside. In a large skillet, cook garlic with oil (start garlic in cold oil to get the most flavor from it). When garlic starts to look cooked, add green onions with butter, cook over medium high heat about 30 seconds.
Prepare the pasta.
Add half of the seafood and herbs and red pepper. Cook 3 to 4 minutes until the scallops are opaque and the shrimp are pink. Remove with slotted spoon; set aside. Repeat with remaining seafood.
Return all to pan. Add pea pods and tomatoes, cook and stir another 2 minutes.
Preheat oven to 350°.
Toss in the pan with the pasta to heat well, turn into a warm pasta bowl and top with grated cheese.
Serves 6.
A Cookie Lady Recipe
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