Pesto Shrimp and Scallop Linguine with Roasted Bell Peppers

 


Pesto Shrimp and Scallop Linguine with Roasted Bell Peppers


2 tbsp extra virgin olive oil

1 lb. large frozen scallops defrosted

¼ tsp each salt and pepper

1 ½ lbs. Shrimp, peeled and deveined

1 cup roasted bell peppers, sliced

1 lb linguine pasta

¾ cup pesto

Garnish with fresh Parmesan cheese


On high heat, bring a large pot of water to a boil. Cook pasta according to package directions.  Drain well.


Heat a large skillet with 1 tbsp  extra virgin olive oil over high heat.  Pat the scallops dry with a paper towel and salt and pepper on both sides. 


Sear the scallops until browned.  This will take 8-10 minutes. Turn the scallops and sear the other side. When they are done, transfer to a plate and cover with foil. 


Wipe the pan and add the other tbsp of extra virgin olive oil. Saute the peeled and deveined shrimp on medium heat for 3 minutes per side.  Transfer to the plate with the scallops and cover with foil..


Place cooked pasta into a large bowl.  Add ¾ cup pesto and toss to combine. 


Add slices of roasted red bell peppers, scallops and shrimp and toss to combine.  


Serve hot and garnish with parmesan cheese.

  


Wine pairings: Sauvignon Blanc or Chardonnay



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