From DN Recipes by David Nagy · Food & Beverage

Creamy Tuscan Shrimp and Scallops

Published

Creamy Tuscan Shrimp and Scallops
This recipe is quick, easy and sinfully delicious and takes just 30 minutes to prepare!

INGREDIENTS (2 servings)
  • 1/2 pound bay (small) scallops with the rectangular side muscle removed if present
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon freshly minced garlic
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup fresh heirloom tomatoes, chopped and drained
  • 3/4 cup shredded Parmesan cheese
  • 1/4 teaspoon dried Italian seasoning (or any mix of thyme/basil/oregano/rosemary/marjoram)
  • 1 cup tightly packed fresh basil
  • 1/2 package linguine

INSTRUCTIONS
  1. Set a large pot of salted water to boil for linguine.
  2. Rinse scallops and shrimp and pat dry with a paper towel.  Season both sides with salt and pepper. Prep advice: https://www.yahoo.com/lifestyle/best-way-prep-scallops-cook-143030062.html
  3. Heat olive oil in a large skillet over medium high heat.  Cook shrimp on each side for approximately 2 minutes, or until just cooked through and no longer opaque. Transfer to a plate.
  4. Add scallops to the skillet and toss for 1-2 minutes until just cooked through and slightly firm. Transfer to the plate with the cooked shrimp and set aside.
  5. Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  6. Add broth, cream, tomatoes, basil, Parmesan cheese and Italian seasoning.  Stir sauce well to combine.
  7. Add linguine to boiling water and cook according to package directions.
  8. Bring sauce to boil, reduce heat and simmer 8-10 minutes until slightly thickened.
  9. Season with salt and fresh cracked pepper to taste and stir.
  10. Return shrimp and scallops to skillet, stir and heat through for 2-3 minutes.
  11. Serve over cooked linguine and top with grated parmesan and a big squeeze of a fresh lemon wedge.