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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