Prawn and Scallop Linguine

Ingredients

Linguine pasta

8 ounces

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Prawns

1 pound, peeled and deveined

Scallops

1 pound

White wine

1/2 cup

Cherry tomatoes

1 cup, halved

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Increase the heat to medium-high and add the prawns and scallops to the skillet. Cook for 3-4 minutes, or until the prawns turn pink and the scallops are opaque and cooked through. Remove the seafood from the skillet and set aside.
4. In the same skillet, pour in the white wine and add the cherry tomatoes. Cook for 2-3 minutes, until the tomatoes begin to soften and release their juices.
5. Return the prawns and scallops to the skillet. Season with salt and pepper to taste, and cook for an additional 2 minutes to heat through.
6. Add the cooked linguine pasta to the skillet and toss gently to coat the pasta with the sauce and seafood.
7. Remove from heat and sprinkle with chopped fresh basil and grated Parmesan cheese before serving.
8. Serve hot and enjoy your delightful culinary journey!