Name: Seafood Catizone
Yield: 4 first- or 2 main-course servings
Ingredients: 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

A shrimp and scallop pasta dish with basil and fennel.

Recipe information

Yield
4 first- or 2 main-course servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.

TagsPasta Linguine Italian American Italian European Scallop Shellfish Seafood Shrimp Main Starter Dinner Nut Free Easy 30 Minutes or Less Saute Bon Appétit

Recipe notes

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