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Grilled Shrimp and Seared Scallop Pasta Recipe

8 ounces linguine
2 cups favorite spaghetti sauce
2 garlic cloves, thinly sliced
5 tablespoons butter, divided
2 cups fresh spinach
Coarse salt and freshly ground white pepper
12 large shrimp, peeled and deveined
12 large scallops

Yield: 4 servings


Cook linguine according to package directions; drain and mix with spaghetti sauce. Keep warm.

In a large skillet, sauté garlic in 2 tablespoons butter until golden; add spinach and cook until wilted. Season with salt and pepper, and set aside.

Heat remaining 3 tablespoons butter in a skillet over medium-high heat; add shrimp and scallops, and cook about 3 minutes, or until shrimp turn pink and scallops turn white, turning once. Top pasta with cooked spinach, and serve with shrimp and scallops arranged around the plate.


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