A shrimp and scallop pasta dish with basil and fennel.
Recipe information
Yield
4 first- or 2 main-course servings
Ingredients
2
tablespoons (1/4 stick) butter
4
tablespoons olive oil
1
tablespoon minced garlic
1
teaspoon dried basil, crumbled
1
teaspoon fennel seeds, crushed
1
/2 pound medium uncooked shrimp, peeled, deveined
1
/2 pound scallops
8
ounces linguine, freshly cooked
1
/3 cup grated Parmesan
Additional grated Parmesan
Need to make a substitution?
Preparation
Step 1
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add garlic, basil and fennel and sauté 1 minute. Add shrimp and scallops and sauté until both are just opaque, about 4 minutes.
Step 2
Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add 1/3 cup Parmesan and toss again. Pass additional Parmesan separately.