Spicy Scallop and Shrimp Linguine Bold Flavor Dish

Ingredients

• 200 g linguine pasta
• 250 g large shrimp, peeled and deveined
• 250 g sea scallops, cleaned
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small red chili, finely chopped (or 1 teaspoon red pepper flakes for heat)
• 1 cup cherry tomatoes, halved
• 1 tablespoon tomato paste
• 0.5 cup vegetable broth
• 1 lemon zested and juiced
• 0.25 cup fresh basil, chopped
• to taste salt and pepper
• for serving Grated Parmesan cheese (optional)

Instructions

1. In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped chili. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
3. Add the shrimp and scallops to the skillet, cooking for 2-3 minutes until they start to turn opaque. Stir occasionally to ensure even cooking.
4. Stir in the halved cherry tomatoes and tomato paste, allowing them to blend with the seafood for another 2-3 minutes.
5. Pour the vegetable broth into the skillet, then add the reserved pasta water. Let the mixture simmer for 4-5 minutes, allowing the flavors to merge and the sauce to thicken slightly.
6. Add the cooked linguine to the skillet, tossing everything together gently. Drizzle with lemon juice and zest, and season with salt and pepper. Toss in the fresh basil just before serving.
7. Plate the linguine generously in shallow bowls and garnish with grated Parmesan cheese if desired.