Ingredients
- linguini
- 4 tablespoons butter
- 4 tablespoons olive oil,plus more for drizzling
- 2 shallots -- finely chopped
- 2 cloves garlic -- minced
- 1 pound shrimp -- peeled & deveined
- 1/2 pound scallops
- 1/2 cup dry white wine
- juice of 1/2 lemon
- 1/8 cup parsley -- chopped
- 1/8 cup heavy cream
Instructions
- Cook pasta according to package directions.
- In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
- Saute the shallots and garlic until they are translucent, about 3-4 minutes.
- Season the shrimp and scallops with salt and pepper; adding them to the pan and cook until the shrimp turn pink, about 2-3 minutes. Remove from the pan; set aside and keep warm.
- Add the wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil.
- When the butter has melted, add the cream, mixing for 1 minute.
- Return the seafood to the pan along with the parsley.
- Stir well and season with salt and pepper.
- Serve over linguine noodles. Drizzle a little bit more olive oil on top before serving.