Shrimp & Scallop Gluten-Free Linguine 

Serves 4 

1-pound linguine (gluten-free)

12 jumbo shrimp, peeled & deveined 

12 large sea scallops 

freshly ground pepper 

4 tablespoons oil mixture (half extra virgin olive oil, half butter substitute)

2 cloves garlic, minced

2 tablespoons fresh lemon juice, plus lemon wedge for garnish

1/2 cup dry white wine 

1/4 cup torn fresh basil 

2 tablespoons fresh parsley. chopped

1. Bring a large pot of salted water to
   a boil.
2. Add the linguine and cook as the
   label directs.
3. Meanwhile, heat a large skillet over
   medium-high heat.
4. Pat the shrimp and scallops dry, then
   season with salt and pepper. Add 2
   tablespoons of oil mixture (extra virgin
   olive oil and butter substitute) to the pan
   and cook the shrimp until golden on one
   side, about 3 minutes.
5. Turn the shrimp and add half of the
   garlic; cook until the garlic is fragrant
   but the shrimp are still translucent (1 to
   2 more minutes). Transfer the shrimp to
   a plate.
6. Add the scallops to the skillet and
   cook until golden on one side, about
   3 minutes. Turn the scallops, add the
   remaining garlic and cook 1 to 2 more
   minutes.
7. Add the lemon juice and wine and bring
   to a boil, scraping up any browned bits
   with a wooden spoon.
8. Cook until the sauce is reduced by half,
   about 3 minutes.
9. Return the shrimp to the pan, then
   add the basil and the remaining 2
   tablespoons oil mixture. Season with salt
   and pepper.
10. Drain the pasta and transfer to a large
    serving bowl. Toss with the shrimp,
    scallops and sauce; garnish with parsley
    and lemon wedges.