Shrimp and Scallop Linguini

I cooked this dish with a Chinese wok and the wok flavor was so strong and made this dish so delicious.  It’s a very easy and quick dish, it can be done in 30 minutes.

Adapted from Jamie Oliver

Ingredients:

20 8 1 box (16 oz) 1 2 Tbsp 1-2 16 oz 2 Tbsp 1 Tbsp A pinch A pinch

Medium Tiger Shrimp (peeled and deveined) Jumbo scallops Dried linguini Small bunch Fresh basil Garlic (minced) Fresh red chili (optional) Ripe cherry tomatoes Extra virgin olive oil Butter Sea salt Black pepper (freshly ground)

Directions:

1. Cook linguini in boiling salted water according to packet instructions.  Reserve some of the pasta cooking water before draining the cooked pasta.
2. Peel and minced the garlic.  Deseed and finely slice the chili (if you don’t like your pasta spicy, omit the chili).
3. Remove the basil leaves from the stalks and finely chop the basil stalks.  Cut the cherry tomatoes in half.  Set aside.
4. Marinate scallops with a pinch of salt, place 1 tablespoon of butter to a small frying pan and pan fry the scallops until both sides are slightly brown.
5. In a large frying pan, add 2 tablespoons of olive oil and then add garlic, chili, basil stalks and shrimp, cook over high heat.  Fry and stir everything together for about two minutes.
6. Add cherry tomatoes to the pan with a pinch of salt and pepper.  Keep stirring.
7. After about 3 minutes when the shrimp are pink and cooked through, return scallops and pasta to the frying pan.  Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
8. Have a taste then season with a good pinch of salt and pepper.
9. Sprinkle basil leaves on the top.

Note:  Do not overcook the shrimp.  The Linguini should be cooked to the al dente stage, do not cook it too soft.

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