- 1/2 Lb. Linguini Pasta
- 1/2 Lb. Bay Scallopssmall
- 1 Thinly Sliced Green Bell Pepper
- 1 Thinly Sliced Red Pepper
- 1/2 Chopped Onion
- 2 Tablespoons Butter
- 4 Finely Crushed Garlic
- 2 Tablespoons Olive Oil
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
You can also add
- 4 Tablespoons Parmigiano Cheese
- 4 Tablespoons Parmesan Cheese
- Instead of onion, use 1 Shallot
- Instead of Scallops, use 1/4 Lb. Shrimpsnot the same taste, but will do the trick
- Use only 2 Red Peppersome persons doesn't like green peppers
- instead of Linguini, use 1/2 Lb. Spaghetti Pasta
Linguini Pasta with Scallops, Green & Red Peppers is one of the best recipes you can try at least once, and for sure you’ll love it and make it again.
Content on this page…
- Did you Know?
- About the Linguini Pasta with Scallops, Green & Red Peppers recipe
- Variations for Linguini Pasta with Scallops, Green & Red Peppers
- Why both Red and Green Peppers? Isn’t enough only one?
- Cook Linguini pasta as a professional
- Recipe Instructions (Steps for Linguini Pasta with Scallops, Green & Red Peppers) ↓
Linguini Pasta with Scallops with Green & Red Peppers is the divine recipe which includes also Garlic and Butter, a “rainbow in your mouth”! Of all the Linguini recipes, those with scallops are by far the best. Although linguines are Italian specialties, this recipe is from American cuisine, adding extra flavor due to additional ingredients such as Scallops, Green Peppers and Red Peppers. This Italian-American goodness can be made for a family dinner, as well as for special occasions or lunch ( mostly for brunch). Scallops are great for a quick meal on any part of the day or the week and are a real treat. They can be quickly sautéed, then added to pasta (like we’ll do in this recipe) or salads. Adding Green and Red Peppers in the recipe will make from this meal a dish for those who really like spicy foods. Do not be fooled by the fact that it has only a few ingredients, this is the secret of Italian cuisine, trust me – I am #1 fan of them!
As a variation, if you don’t like onions substitute one Shallot for the 1/2 onion. Also, you can add 1/4 Lb. Shrimp or use Shrimp instead of scallops. The Linguini pasta can be changed into Spaghetti, but don’t expect to have the same flavor. Final Variation, you can use only red peppers if you don’t like green ones or vice-versa. The following recipe and steps are made for Linguini Pasta with Scallops, Green & Red Peppers. The Nutrition Facts doesn’t include the Parmesan or Parmigiano.
Sure, this is the same veggie with different stages of ripeness, but why I used them both? Green peppers are unripe, red is fully ripe, but when the peppers age and ripen their taste, their health benefits change too. Moreover, green and red peppers do taste different. For example, Green is the least ripe and the bitterest in taste, and the red peppers have a more sweet flavor. When it comes to linguini and scallops, both peppers in the same pot make a great combo with seafood and the result is.. well, unforgettable!
We recommend the Italian style: al-dente, not too mushy yet not too chewy. This means you need a perfect balance, and I’ll show you how to do this.
1. Pick a big pot for Linguini Pasta
Having a large pot gives pasta plenty of space. Do not crowd the pasta into a tight pot.
2. Fill the pot with water
Besides a big pot, you will need a lot of water too. Fill it with water, put it on fire and add salt. Do not just give a single tap of the salt shaker (give at least 5 taps)! This will give the paste and flavor boost. Bring the water to a full boil.
3. Put the Linguini pasta in the boiling water
Put the Linguini pasta into the boiling water and mix, mix, mix! Depending on what Linguini pasta you bought, cook as directed on package. Continue stirring even if you’ll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it’s al-dente, then take out your pasta… if no, let the pot on the heater and try again in one minute. See here what pasta al-dente means.
4. Drain the water.
If the Linguini pasta is al-dente, place a colander in the kitchen sink and drain the water out. To make sure the pasta will remain unbound of each other, put them under cold water for 5 seconds.
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Prepare the Linguini and cook 1/2 lb.
Put the 1/2 lb. Linguini pasta into the boiling water and mix, mix, mix! Depending on what Linguini pasta you bought, cook as directed on package. Continue stirring even if you'll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it's al-dente, then take out your pasta... if no, let the pot on the heater and try again in one minute. I used Barilla Linguini for this recipe. You can use also spaghetti, fettuccine or penne.
Prepare the Scallops
In a large frying pan, saute 1/2 lb. Bay Scallops in two(2) tablespoons of Olive Oil and four (4) Crushed Cloves of Garlic. Put the frying pan over medium heat, stir frequently (about 5 minutes) until the mixture gets opaque. When the mixture is done, transfer temporarily to a plate. You can use 1/4 Lb. Shrimp instead of scallops.
Prepare the Green and Red Peppers
In the same frying pan, add the 1/2 sliced Onion, the Red and Green Pepper sliced, 2 Tbsp. butter, Salt and Pepper to taste. Cook over low-medium heat until the red and green peppers are tender, but a little crisp, about 15 minutes. Add Scallops and heat through. If you want to use a variation, add one (1) Shallot instead of half sliced onion. Serve in a dish and if you want, sprinkle some Parmesan or Parmigiano.