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411 West Italian Café and 518 West Italian Café Lemon Linguine With Shrimp And Scallops Recipe
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411 West Italian Café and 518 West Italian Café Lemon Linguine With Shrimp And Scallops Recipe

The Lemon Linguine with Shrimp and Scallops from 411 West and 518 West Italian Cafés was a signature dish featuring linguine tossed with tender shrimp and scallops, complemented by roasted tomatoes, garlic, scallions, and a rich, zesty sauce of white wine, lobster butter, and clam broth, embodying the restaurants' commitment to fresh, vibrant flavors. Make our 411 West Italian Café and 518 West Italian Café Lemon Linguine With Shrimp And Scallops Recipe at home. With our Secret Restaurant Recipe your Lemon Linguine With Shrimp And Scallops will taste just like 411 West Italian Café and 518 West Italian Café.
Prep Time45 minutes
Active Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Local and Regional Favorite Recipes, Master Recipe, Pasta Dish, Pasta Sauce, Shrimp, Tomatoes
Yield: 4 Servings

Ingredients

  • 8 tablespoons Unsalted Butter softened
  • 1/2 tablespoons Lobster Base (Lobster base is available in gourmet specialty markets and through mail order. It may be omitted, but the flavor won't be as rich.)
  • 1 clove Garlic minced
  • Salt and freshly ground Black Pepper to taste
  • 1 pound Linguine
  • 1/4 cup Blended Oil (1/2 Olive Oil and 1/2 Canola Oil)
  • 3/4 pound large (31- to 35-count) Shrimp peeled, deveined and tails removed
  • 3/4 pound medium Scallops
  • 1/2 cup Dry White Wine
  • 1 cup 411 West and 518 West Roasted Tomatoes (See the Recipe Box below for this Recipe)
  • 1 cup Clam Juice
  • 1/4 cup chopped Scallions
  • 1 tablespoons Lemon Zest

Instructions

  • Prepare 411 West and 518 West Roasted Tomatoes according to the recipe in the Recipe Box below. Set aside.
  • Add butter, lobster base, garlic, salt and pepper to a food processor. Blend until smooth. Scoop out to a bowl and set aside. (Alternately, add butter, lobster base, garlic, salt and pepper to a medium mixing bowl and combine with a hand mixer or wooden spoon until smooth. Set aside.)
  • Prepare pasta according to package directions. Drain. Set aside and keep warm.
  • While pasta is cooking, pour blended oil into a medium skillet. Place over medium heat.
  • When oil is hot and shimmering, add shrimp and scallops. Cook about 3 minutes - just until shrimp begin to turn pink.
  • Deglaze with wine.
  • Add tomatoes, lobster butter and clam juice.
  • Return to boil. Add scallions and lemon zest.
  • Place cooked linguine on four serving plates.
  • Spoon prepared sauce over linguine, making sure to evenly distribute shrimp and scallops.
  • Serve hot.