2 tablespoons olive oil
1 pound shrimp,16-20 or u-12 count, peeled and deveined
1 pound bay scallops
1 julienned shallot or substitute 1/2 small red onion
2 cloves garlic, sliced
1 pint grape tomatoes, halved
1/2 cup white wine
1/2 cup seafood stock
1/2 pound baby spinach
4 ounces (1 stick) unsalted butter
Fresh basil, finely chopped for garnish
Fresh parsley, finely chopped for garnish
1 pound linguini, cooked according to package directions
Kosher salt and freshly ground black pepper, to taste
1 Using a large saute pan over medium-high heat, heat the olive oil. Saute shrimp and scallops until cooked through, 2-3 minutes. Remove seafood from the pan and set aside.
2 Add shallot and garlic and sweat for one minute until translucent. Add grape tomatoes and cook for 1 minute. Deglaze the pan with white wine and stock, reduce liquid by half. Add seafood back in the pan with spinach and butter, toss to combine.
3 When sauce begins to simmer slightly, season with salt and pepper, to taste. Fold in cooked noodles and fresh herbs.
Makes 6 servings.
Nutrition information per serving: 630 calories, 33% calories from fat, 23 g fat, 11 g saturated fat, 180 mg cholesterol, 67 g carbohydrates, 35 g protein, 938 mg sodium, 6 g fiber
