Lemon Butter Seafood Linguine

Ingredients:

Scallops: 6-8

Shrimp: 10 peeled, devined, no tail

Butter: 1 stick

Lemon sliced: 1 lemon, 4 slices

Chopped tomatoes: 3 plum tomatoes

White wine (cooking/dry): 2 cups

Heavy cream: ¾ cup

Salt: ½ tsp

Pepper: ½ tsp

Red Pepper Flakes: ¼ tsp

Parmesan: about ¼ cup

Instructions:

Thaw shrimp and scallops if frozen

Pat dry with paper towels 

Salt and pepper on both sides 

Lightly oil your pan

Heat pan on medium high, you want a hot pan

Pan sear scallops 2 minutes per side

Pan sear shrimp 1 minute per side

Place on a plate or cutting board until ready to use 

In your sauce pan:

Turn to medium high heat 

Add ½ cup butter (1 stick) and melt 

Add lemon slices 

Add diced tomatoes

Saute until slightly carmelized about 5 minutes 

Turn heat down to medium low and simmer 

Add white wine, cook down until reduced by half about 10-15 minutes 

Add your heavy cream

Add salt, pepper, parsley, and red pepper flakes 

Add parmesan, scallops, and shrimp, mix together

Low simmer while you cook pasta 

Cook your pasta according to the box, I used linguine 

*If serving right away you can toss your cooked pasta into sauce. If you would like to save some, pour sauce directly over cooked pasta in your bowl. 

Garnish with parsley and parmesan

Enjoy!