Ingredients
- 4 tbsp The Fresh Market Italian Extra Virgin Olive Oil
- 6-8 large cloves garlic, thinly sliced
- 2 tbsp Divina Calabrian Peppers, chopped
- ½ c Divina Pitted Castelvetrano Olives
- 1 lb large shrimp, shelled
- 1 lb large scallops
- ½ c Maso Canali Pinot Grigio
- Kosher salt and cracked pepper to taste
- ½ c chopped parsley
- 1 lemon, juice and zest
- 1 lb The Fresh Market Organic Linguine, cooked al dente
Directions
In a large pan, heat extra virgin olive oil over medium and sauté garlic until fragrant, about 1 minute. Add Calabrian peppers and Castelvetrano olives. Cook for an additional 1 minute. Add scallops and cook for 2-3 minutes before flipping. Add the shrimp and cook 2-3 minutes per side. Add white wine and let it reduce by half. Taste sauce and adjust seasoning with salt and pepper.
To Serve: Finish with freshly chopped parsley, lemon juice and zest. Divide pasta onto 4 plates and serve with warm linguine.
Recipe developed by Chef Anna Rossi @annarossiofficial
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Recipe Ratings and Reviews
I've prepared this dish 3 times - my husband loves it so much, his eyes light up any time I say I'm going to make it for dinner. I cooked scallops for the first time (for this recipe) and he said I nailed it. :-) This recipe introduced me to a new favorite ingredient: Calabrian peppers. I've used the peppers in other dishes to add a little spice. This dish is easy to make and so flavorful - I've added it to my rotation of meals. Thank you!
You make this traditional recipe very simple.