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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

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| 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. | 2. In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender. | 3. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more. | 4. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine pasta	1	pound		1691.7638	340.496	59.4625	6.8856
olive oil	1/2	cup		954.72	0.0	0.0	108.0
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
bay scallop	1	pound		503.2011	24.5254	93.1149	3.8080000000000003
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312
clam juice	1	jar		-	-	-	-
tomato	1/3	cup	chopped sun-dried	13.8	3.06	0.72	0.12
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon zest	2 1/2	teaspoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.