Shrimp & Scallop Scampi with Lemon Artichoke Pesto

Ingredients:

1 lb. TCPC Angel Hair or Egg Linguini
8 oz. TCPC Lemon Artichoke Pesto defrosted.
2 tbsp. Extra Virgin Olive Oil.
1/3 lb. Sea Scallops.
1/2 lb. Shrimp (26-30).
8 oz. Clam Juice.
1/2 cup Dry White Wine.
1/4 cup TCPC Cheese Blend.
1/4 cup Italian Flat Leaf Parsley, finely chopped.



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Instructions:

Bring salted water to a rolling boil in a large pot for pasta.
Add TCPC fresh Egg Linguini or Angel Hair to boiling water, cook according to package directions.
Drain pasta and transfer to a large bowl and lightly toss with olive oil.
In a large skillet heat 4 oz. TCPC Lemon Artichoke Pesto.
Add Shrimp and Scallops and cook over medium heat approximately 2 minutes stirring frequently.
Shrimp will turn pink and scallops will be slightly undercooked.
Add 1/2 cup clam juice and 1/2 cup dry white wine to skillet.
Continue cooking seafood 4 additional minutes, increase heat to high and add remaining 4 oz. TCPC Lemon Artichoke Pesto.
Pour seafood and sauce over cooked pasta and toss lightly.
Garnish with TCPC Cheese Blend and 1/2 cup parsley finely chopped.

Serve with warm sliced crusty baguette and fresh salad mix.