CALIFORNIA CALYPSO SHRIMP AND SCALLOP LINGUINI
I created this recipe while my husband, Victor and I were living in California. It was a favorite of his until his death on February 19, 2018. I still make this dish as it is still a favorite of mine and a nice memory of us cooking together all those times. No matter what dishes we made. Our timing was perfect and everything came together at the same time. I hope you love it as much as we did.
Provided by Connie Landron @ConnieEllen
Categories Seafood
Number Of Ingredients 10
Steps:
- Bring 4 quarts salted water to a rolling boil, cook pasta according to package directions until al dente.
- Heat a medium non-stick skillet over high heat. Reduce heat to medium-high and add the extra virgin olive oil and butter.
- Let butter melt into the oil, stiring to mix.
- Add the garlic and cook for 1-2 minutes.
- Add the onion and peppers and cook 1-2 minutes, just to tender crisp
- Add the bay scallops and shrimp and cook stiring until seafood is opaque and cooked through. Season with fresh ground sea salt and fresh ground black pepper. Remove mixture from pan and keep warm.
- Cook down sauce 2-3 minutes to thicken adding more butter and olive oil if needed. Return seafood mixture to pan and stir until heated through
- Drain pasta and return to pot. Add seafood mixture, scraping pan with spatula to get all the sauce. Toss until pasta and seafood mixture is mixed well and pasta is coated with sauce.
- Divide into warm pasta plates and garnish with a few julienne strips of peppers and sliced green onion tops.
- Serve with soft garlic buns, a fresh Caesar salad and a chilled Moscato.
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