Ingredients:

  • 8 oz large shrimp, peeled and deveined
  • 8 oz sea scallops, muscle removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz linguine
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until just al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Pat the shrimp and scallops completely dry with paper towels and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the scallops to the skillet, searing for 2 minutes per side without moving them until a golden crust forms.
  4. Add the shrimp to the pan and cook for 1-2 minutes per side until pink and opaque with an internal temperature of 145°F (63°C). Remove all seafood from the pan and set aside on a plate.
  5. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  6. Pour in the vegetable broth to deglaze the pan, scraping up the browned bits from the bottom.
  7. Stir in the heavy cream and simmer for 3-5 minutes until the sauce slightly thickens.
  8. Whisk in the Parmesan cheese and lemon juice until the sauce is velvety and smooth.
  9. Toss in the cooked pasta and the seared seafood. If the sauce is too thick, add the reserved pasta water one tablespoon at a time.
  10. Garnish with fresh parsley and serve immediately.