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To make Spicy Scallop and Shrimp Linguine, gather these fresh ingredients: - 200g linguine pasta - 250g large shrimp, peeled and deveined - 250g 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 - 1/2 cup vegetable broth - 1 lemon, zested and juiced - 1/4 cup fresh basil, chopped - Salt and pepper to taste - Grated Parmesan cheese, for serving (optional) For the best results, prepare each ingredient with care. - Linguine: Cook it just until al dente. This keeps the texture firm. - Shrimp: Make sure they are peeled and deveined. This saves time and enhances flavor. - Scallops: Rinse them well. This removes any grit or sand. - Garlic: Mince it finely. This helps release its strong flavor. - Chili: Adjust the heat by using more or less chili. Go for red pepper flakes for a quick fix. - Tomatoes: Halve them for sweetness. They add a fresh burst to the dish. - Lemon: Zest it before juicing. The zest adds strong citrus notes. You can easily adapt this dish to fit different diets. - Gluten-Free: Use gluten-free linguine or any gluten-free pasta. - Seafood Allergy: Swap seafood for grilled chicken or tofu for a tasty twist. - Vegan: Omit seafood and use vegetable broth. Add more veggies like bell peppers or zucchini. - Low-Carb: Try zucchini noodles instead of pasta for a lighter meal. By using these tips and substitutions, you can enjoy a delicious and bold flavor dish with ease. For the full recipe, check out the detailed instructions. To make Spicy Scallop and Shrimp Linguine, follow these steps closely. First, cook the linguine in a large pot of salted boiling water. Check the package for timing, usually about 8-10 minutes. Drain it when it’s al dente, but keep 1/2 cup of the pasta water. This water helps the sauce stick later. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add three cloves of minced garlic and one small chopped red chili. Sauté them for about one minute. You want the garlic fragrant, not browned. Now, it’s time to add the seafood. Toss in 250 grams of shrimp and 250 grams of scallops. Cook them for 2-3 minutes, stirring gently. You will see them turn opaque. This means they are cooking well. After the seafood, add in one cup of halved cherry tomatoes and one tablespoon of tomato paste. Stir these for another 2-3 minutes. The tomatoes should soften and mix well with the seafood. Pour in 1/2 cup of vegetable broth and the reserved pasta water. Let this mixture simmer for 4-5 minutes. The goal is to let the flavors blend and thicken. Finally, add the cooked linguine to the skillet. Toss everything together gently. Drizzle with lemon juice and zest, then season it with salt and pepper. Just before serving, mix in 1/4 cup of chopped fresh basil. - Cooking linguine: 8-10 minutes - Sautéing garlic and chili: 1 minute - Cooking seafood: 2-3 minutes - Adding tomatoes and paste: 2-3 minutes - Simmering the sauce: 4-5 minutes - Mixing in linguine and basil: 2 minutes Total cooking time is about 25 minutes. To cook shrimp and scallops just right, pay attention to the color. Cook shrimp until they become pink and firm. Scallops should be golden on the outside and opaque inside. Avoid crowding the pan, as this can lead to steaming instead of searing. If you have a lot of seafood, cook in batches. This way, you keep them juicy and delicious. Using fresh seafood helps a lot too. Fresh means more flavor. Check your local market for the best quality. One big mistake is overcooking seafood. Shrimp and scallops cook fast. Aim for 2-3 minutes until they are just opaque. Another mistake is not salting your pasta water. This step boosts the flavor of the pasta. Lastly, don’t skip the lemon juice. It brightens the dish and enhances the flavors. To amplify the flavor, think about adding fresh herbs. Fresh basil really pops in this dish. You might also try a pinch of red pepper flakes for extra kick. Consider using a splash of white wine to deglaze the pan after cooking the seafood. This adds depth and richness to your sauce. Pair your Spicy Scallop and Shrimp Linguine with a crisp white wine. A Sauvignon Blanc works well, as its acidity balances the spice. For sides, a simple green salad or garlic bread fits perfectly. These complement the pasta without stealing the spotlight. You can find the full recipe to guide you in making this delightful dish. {{image_2}} You can switch the shrimp and scallops for other proteins. Try using chicken breast or firm white fish like cod. Both options cook well and add their own flavor. If you prefer a heartier dish, consider using mussels or clams. They add a nice briny taste and pair well with linguine. For a vegetarian dish, skip the seafood. Use mushrooms instead, like shiitake or portobello. They mimic the texture and add umami. To make it vegan, replace the shrimp and scallops with tofu or chickpeas. Use vegetable broth in the sauce. Keep the garlic, chili, and fresh herbs for great flavor. If you want more heat, add more chili or use spicy sausage. Chipotle peppers in adobo sauce can give a smoky kick. To enhance the flavor, consider adding capers or olives. These will bring a briny taste that works well with the dish. You can also add a splash of white wine for depth. For the full recipe, check the earlier section! To keep your Spicy Scallop and Shrimp Linguine fresh, store it in an airtight container. Let the dish cool to room temperature before sealing it. Place it in the fridge for up to three days. This way, you maintain its flavors and textures well. When reheating, use a skillet rather than a microwave. Add a splash of water or broth to keep the dish moist. Heat it over medium-low heat, stirring gently. This ensures the seafood doesn’t overcook and become rubbery. Aim for just enough heat to warm through. You can freeze the linguine, but it’s best to store the seafood separately. Place the cooled pasta in a freezer-safe bag, and remove as much air as possible. For the seafood, use a separate container. Freeze for up to one month. Thaw in the fridge overnight before reheating. This method helps maintain the quality of both components. For the complete recipe, visit the Full Recipe link. To make Spicy Scallop and Shrimp Linguine gluten-free, swap out the linguine pasta. Use gluten-free pasta made from rice or corn. You can find many options in stores. Just cook it according to the package instructions. The rest of the ingredients in the recipe are naturally gluten-free. This way, you still enjoy the bold flavors without the gluten. To avoid overcooking the seafood, keep a close eye on it while it cooks. Shrimp and scallops cook fast. Cook them for only 2-3 minutes until they turn opaque. Use medium heat to control the cooking process. If you see them curling up, they are done. Remove them from heat right away to keep them tender and juicy. Yes, you can make this dish ahead of time, but keep a few things in mind. Cook the seafood and pasta separately, then combine them before serving. Store each part in an airtight container in the fridge. When ready to eat, reheat them gently together on low heat. This method helps keep the flavors fresh and the seafood tender. For best results, enjoy your Spicy Scallop and Shrimp Linguine fresh! For the full recipe, check out the detailed cooking instructions above. This blog post covered key elements for making Spicy Scallop and Shrimp Linguine. You learned about ingredients, from preparation tips to substitutions for dietary needs. Step-by-step cooking instructions helped clarify timing and techniques for perfect seafood. I shared tips to enhance flavors and avoid common mistakes. You also found variations to suit different tastes. Lastly, I gave storage advice for leftovers and how to reheat them well. Use these insights to create a dish that impresses every time. Enjoy cooking and sharing this meal with others!

- Spicy Scallop and Shrimp Linguine

Indulge in a delicious and easy-to-make spicy scallop and shrimp linguine that brings restaurant-quality flavors right to your kitchen! Discover how to perfectly cook succulent shrimp and scallops, while blending fresh ingredients like garlic, cherry tomatoes, and basil to create a mouthwatering sauce. Ready in just 25 minutes, this recipe is perfect for a quick weeknight dinner. Click through to explore the full recipe and impress your taste buds!
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Ingredients
  

200g linguine pasta

250g large shrimp, peeled and deveined

250g 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

1/2 cup vegetable broth

1 lemon, zested and juiced

1/4 cup fresh basil, chopped

Salt and pepper to taste

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Linguine: 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.

    Sauté Aromatics: 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.

      Cook the Seafood: 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.

        Add Vegetables: Stir in the halved cherry tomatoes and tomato paste, allowing them to blend with the seafood for another 2-3 minutes.

          Create the Sauce: 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.

            Combine and Season: 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.

              Serve: Plate the linguine generously in shallow bowls and garnish with grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Finish with a sprinkle of fresh basil and a slice of lemon on the side for an attractive presentation. Enjoy your vibrant and flavorful dish!