SEAFOOD CATIZONE

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Seafood Catizone image

A shrimp and scallop pasta dish with basil and fennel.

Yield 4 first- or 2 main-course servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

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