Grilled Shrimp and Scallop Linguine

A tantalizing shrimp pasta recipe featuring our Roasted Portabella & Roma Tomato Pasta Sauce.

Ingredients

  • 1 oz. Garlic oil
  • 6 Sea scallops, large size
  • 6 Shrimp, jumbo-sized
  • 1 jar Robert Rothschild Farm Roasted Portabella & Roma Tomato Pasta Sauce
  • 1/2 lb. Linguine, pre-cooked
  • Parsley/basil
  • Directions
    1. In a skillet, place garlic oil on medium heat. Sauté scallops until golden brown. Add shrimp to the skillet and cook for 1-2 minutes.
    2. Heat the Roasted Portabella & Roma Tomato Pasta Sauce in a saucepan.
    3. To serve, pour the sauce over warm pasta. Garnish the plate by alternating shrimp and scallops. Finish with fresh parsley and basil.

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