Spicy Lemon-Basil Linguine with Bay Scallops
Prep: 15 minutes
Cook: 10 minutes • Serves: 4
1/2 (16-ounce) package PICS linguine
1 tablespoon PICS olive oil
1 pound Market 32 bay scallops, thawed if necessary, patted dry
2 garlic cloves, minced
1 teaspoon PICS crushed red pepper flakes
3 tablespoons PICS fresh lemon juice
1/4 teaspoon lemon zest
1/4 cup Market 32 grated Parmesan cheese
2 tablespoons thinly sliced fresh basil
1 tablespoon PICS olive oil
1 pound Market 32 bay scallops, thawed if necessary, patted dry
2 garlic cloves, minced
1 teaspoon PICS crushed red pepper flakes
3 tablespoons PICS fresh lemon juice
1/4 teaspoon lemon zest
1/4 cup Market 32 grated Parmesan cheese
2 tablespoons thinly sliced fresh basil
1.Prepare linguine as label directs; reserve 1/4 cup pasta cooking water. Drain linguine; return to saucepot and cover.
2.In large skillet, heat oil over medium-high heat. Add scallops, garlic and crushed red pepper; cook 1 minute, stirring frequently. Add lemon juice, lemon zest, linguine and reserved cooking water; cook 30 seconds, stirring occasionally.
3.Serve linguine sprinkled with cheese and basil. Makes about 5 cups.
Approximate nutritional values per serving (1-1/4 cups):
334 Calories, 6g Fat (1g Saturated), 27mg Cholesterol, 469mg Sodium,
47g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 20g Protein