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Elevate your dinners this year with my Creamy brown butter and lemon seafood Linguine using the @Tramontina USA 10-inch Tri-Ply Clad Fry Pan with Ceramic Nonstick Interior. This pan is perfect for delicate seafood and also limiting the use of cooking oils for frying. The ceramic nonstick interior also allows for easy clean up which comes in handy during the busy new year. Ingredients (servings 2) 8 oz. Linguine 1/2 lb Scallops (6-8) 1/2 lb Deveined Shrimp (8-10) 3 garlic cloves minced 1 shallot minced 4-5 Sprigs of Thyme 1/4 Cup Parsley 1 lemon halved 1/3 Cup Dry White Wine 1 Cup Heavy Cream 3 tbsp Unsalted Butter Pasta Water Salt and Pepper Pinch of Red Pepper Flakes Paprika Olive Oil How to make: Bring a large pot of salted water to a boil. Pat scallops dry with a paper towel. Season with salt and pepper. Season the shrimp with salt, pepper and paprika. Using the tramontina 10-inch Tri-Ply Clad Fry Pan with Ceramic Nonstick Interior on medium high heat add a small amount of olive oil. Sear the scallops on one side for 3 minutes. Flip. Place the lemon halves face side down. Cook the scallops for 2 minutes more or until they are no longer opaque. Remove and set aside. Cook shrimp for 2 minutes per side or until no longer opaque. Remove the lemons from the pan once they have a nice caramelization. Once shrimp are cooked use 1 charred lemon half and squeeze over the shrimp. Remove and Set aside. To the same pan on medium heat add 3 tbsp of butter. Melt the butter and continue to stir allow the butter to sizzle. Once butter is foaming and brown bits are at the bottom drop the heat to medium low, add shallots and garlic. Cook for 3 minutes. Add a pinch of red pepper flakes. Pour in dry white wine. Bring to a simmer. Once simmering squeeze in the remaining half of the charred lemon. Simmer and reduce by half. Once reduced add heavy cream and thyme. Simmer gently to thicken (3-4 minutes). Add al dente linguine and a ladle of pasta water. Toss until sauce clings to the pasta. Finish with parsley and add back in the cooked seafood. Garnish with extra parsley and a drizzle of olive oil. Serve and enjoy! #tramontinausa #tramontina #holidayrecipe #seafoodpasta #pastarecipe #creamylemonpasta #creamsauce #shrimppasta #scallops #yum
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Elevate your dinners this year with my Creamy brown butter and lemon seafood Linguine using the @Tramontina USA 10-inch Tri-Ply Clad Fry Pan with Ceramic Nonstick Interior. This pan is perfect for delicate seafood and also limiting the use of cooking oils for frying. The ceramic nonstick interior also allows for easy clean up which comes in handy during the busy new year. Ingredients (servings 2) 8 oz. Linguine 1/2 lb Scallops (6-8) 1/2 lb Deveined Shrimp (8-10) 3 garlic cloves minced 1 shallot minced 4-5 Sprigs of Thyme 1/4 Cup Parsley 1 lemon halved 1/3 Cup Dry White Wine 1 Cup Heavy Cream 3 tbsp Unsalted Butter Pasta Water Salt and Pepper Pinch of Red Pepper Flakes Paprika Olive Oil How to make: Bring a large pot of salted water to a boil. Pat scallops dry with a paper towel. Season with salt and pepper. Season the shrimp with salt, pepper and paprika. Using the tramontina 10-inch Tri-Ply Clad Fry Pan with Ceramic Nonstick Interior on medium high heat add a small amount of olive oil. Sear the scallops on one side for 3 minutes. Flip. Place the lemon halves face side down. Cook the scallops for 2 minutes more or until they are no longer opaque. Remove and set aside. Cook shrimp for 2 minutes per side or until no longer opaque. Remove the lemons from the pan once they have a nice caramelization. Once shrimp are cooked use 1 charred lemon half and squeeze over the shrimp. Remove and Set aside. To the same pan on medium heat add 3 tbsp of butter. Melt the butter and continue to stir allow the butter to sizzle. Once butter is foaming and brown bits are at the bottom drop the heat to medium low, add shallots and garlic. Cook for 3 minutes. Add a pinch of red pepper flakes. Pour in dry white wine. Bring to a simmer. Once simmering squeeze in the remaining half of the charred lemon. Simmer and reduce by half. Once reduced add heavy cream and thyme. Simmer gently to thicken (3-4 minutes). Add al dente linguine and a ladle of pasta water. Toss until sauce clings to the pasta. Finish with parsley and add back in the cooked seafood. Garnish with extra parsley and a drizzle of olive oil. Serve and enjoy! #tramontinausa #tramontina #holidayrecipe #seafoodpasta #pastarecipe #creamylemonpasta #creamsauce #shrimppasta #scallops #yum

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