Wednesday, January 20, 2010

Shrimp and Scallop Scampi with Asparagus over Linguini

For my husband's birthday, I made him a special dinner. We don't have seafood too much, so a special occasion brought on this creation!  Three bowls for my 13 year old, my 3 year old wanting more scallops, and my hubby having 2 bowls, I believe this was a hit.

2 lbs. fresh, peeled and deveined, cooked shrimp
1lb sea scallops
2 lbs. linguini pasta, cooked and drained
1 bunch fresh asparagus
8 tbsp. butter
1 med. onion, chopped
6-8 cloves of garlic
1 tsp. chopped parsley
Parmesan -Romano cheese

Cook and drain linguini. Keep warm. Melt half of a stick of butter in large no-stick fry or saucepan. Add onion and half of the garlic sauté until onion is translucent. Add asparagus and parsley. Put into a bowl and keep warm. Salt & pepper the scallops. In fry pan, melt half a stick of butter until pan gets hot. Add scallops and cook a couple minutes on each side until they are done. They will go from opaque to white. Remove scallops from pan. Add the last stick of butter to the pan & melt. Add the last remaining garlic. Sauté garlic for about 2 minutes and then add the shrimp. Cook shrimp until pink, then add the onion/asparagus mixture. After a couple minutes, stir in the scallops then pour over the linguini. Sprinkle with cheese!


  1. AnonymousJune 25, 2012

    Was this too much food for a family of four?

  2. Depending on how much your servings are & how many helpings you have. We had plenty for the night I made this, but if my teenager wasn't such a big eater, we would have had leftovers.