Linguine with Shrimp and Scallops

Air Date: 
Fri, 07/13/2018
NC Ingredients: 
shrimp, scallops, zucchini, squash, tomatoes, bacon, onion




6 sli
bacon, cooked and crumbled (reserve drippings)
2 clv
garlic, chopped
1⁄2 c
purple onion, diced
zucchini, halved long and sliced into half rounds
squash, halved long and sliced into half rounds
14 1⁄2 oz
can diced tomatoes with basil, oregano, garlic
Roma tomatoes, chopped
2 1⁄2 oz
spinach, chopped
2 T
2 T
olive oil
1 lb
linguine pasta, cooked according to package directions
1 t
crushed red pepper flakes (optional)
1 T
thyme (optional)
Parmesan Cheese (optional)
Salt and pepper to taste


In a large skillet, heat bacon drippings on medium. Add the garlic and sauté for 1 minute. Then add purple onion to the pan, season with salt and pepper.  Cook for 5-7 minutes until onion begins to soften. Add zucchini and squash to the onion and cook for 10 minutes again seasoning with salt and pepper. Pour in the can of tomatoes, stir to combine and heat through. Add crushed red pepper flakes if desired.


In a medium sauté pan, heat the butter and olive oil until butter is melted. Pat the scallops dry; season with salt and pepper. Turn heat to high, once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. Add scallops to the vegetable mixture. Stir in fresh Roma tomatoes and spinach.


Toss cooked pasta and seafood mixture together or serve scallop vegetable mixture over the pasta. Garnish with bacon, thyme, Parmesan cheese and serve.


Lisa’s Notes: Jonathan Spader shared this recipe with me and he uses sautéed shrimp as well. I tweaked it just a little to my families taste and wanted to highlight the scallops. You can use any combination of seafood with this dish that is also packed with NC summer vegetables.