broiled herb butter chicken

shrimp and scallop linguine

prep time: 5 minutes
cook time: 20 minutes
ready in: 25 minutes

makes: 4 servings, 12 oz. each


  • 8 oz. linguine
  • 1 Tablespoon butter, divided
  • 1/2 lb fresh shrimp, peeled and deveined
  • 1/2 lb sea scallops
  • 1/2 Tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons minced shallots
  • 1 can (14.5 oz.) no-salt added diced tomatoes
  • 1 can (8 oz.) no-salt added tomato sauce
  • 1 Tablespoon dried basil, crushed
  • Pinch crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons shredded Parmesan cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, melt 1/2 tablespoon of butter over medium heat. Add shrimp and cook for 1–2 minutes on each side. Remove shrimp from skillet and set aside.
  2. Add remaining butter and brown scallops for 1–2 minutes on each side; add to shrimp. In the same skillet, heat oil over medium heat, add garlic and shallots and saute for 1 minute.
  3. Chop tomatoes, stir in tomatoes and juice, tomato sauce, basil, red pepper flakes and black pepper. Simmer for 10 minutes.
  4. Add shrimp and scallops back to pan until cooked through.
  5. Drain pasta and divide evenly among bowls. Top with seafood mixture and sauce, sprinkle with Parmesan and garnish with fresh basil leaves, if desired.

per serving: 450 calories, 8g fat, 3g saturated fat, 145mg cholesterol, 710mg sodium, 57g carbohydrate, 4g fiber, 8g sugars, 39g protein