This yummy dish is fast, easy, light, fresh, and loaded with flavor! I usually use Pickle Creek Lemon Basil & Garlic Infused Olive Oil in this pasta, but the Greek Basil & Garlic and Roasted Garlic Olive Oils are awesome too!
Print Recipe
Pasta by the Bay
Ingredients
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 4 cloves garlic, minced
- 1/4 tsp tsp red pepper flakes (or dash of Prairie Fire)
- 8 oz raw shrimp
- 6 oz scallops
- 6 oz crab meat
- 1/4 c white wine
- 2 Tbsp lemon juice
- 2 Tbsp Fresh parsley, chopped
- 8 oz linguine
- salt and black pepper
Ingredients
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 4 cloves garlic, minced
- 1/4 tsp tsp red pepper flakes (or dash of Prairie Fire)
- 8 oz raw shrimp
- 6 oz scallops
- 6 oz crab meat
- 1/4 c white wine
- 2 Tbsp lemon juice
- 2 Tbsp Fresh parsley, chopped
- 8 oz linguine
- salt and black pepper
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Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
Heat the Lemon Basil & Garlic Olive Oil in a large skillet over medium-high heat. When oil is warm, add the scallops in a single layer. Season with salt and pepper and sear the scallops on each side for 2-3 min until golden brown on top and bottom and opaque all the way through. Remove from pan and set aside.
Add the shrimp and crab meat and season with salt and pepper. Cook for ~6 min, stirring occasionally, until shrimp turns pink. Add the red pepper flakes (or a dash of Prairie Fire) and garlic to the pan. Cook ~2 min until fragrant, stirring frequently. Add the wine and lemon juice and bring to a boil.
Reduce the heat and simmer ~5 min, until sauce reduces. Stir in the parsley and cooked linguine and toss everything together. Adjust the seasonings as needed, drizzle in a bit more Lemon Bail & Garlic Olive Oil if desired, and enjoy!
