Spicy Scallop and Shrimp Linguine

Ingredients

* 16 oz dry linguine

* 1 lb sea scallops, dry, patted dry

* 3/4 lb large shrimp, peeled and deveined

* 1 pint cocktail tomatoes, halved

* 1 fennel bulb, thinly sliced (reserve fronds for garnish)

* 1 Fresno chili pepper, thinly sliced

* 4 cloves garlic, minced

* 2 shallots, finely chopped

* 1/3 cup fresh parsley leaves, chopped (plus more for garnish)

* 2 tsp cooking oil

* 4 tbsp butter, divided

* 1/2 cup dry white wine

* 1/2 cup reserved pasta cooking water

* Salt and pepper, to taste

Instructions

1. Cook the linguine in salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.

2. Heat 1 tsp of cooking oil and 1 tbsp of butter in a large skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for 1-2 minutes per side until golden and just cooked through. Remove and set aside.

3. Add another 1 tsp of cooking oil and 1 tbsp of butter to the skillet. Season the shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and opaque. Remove and set aside with the scallops.

4. Lower the heat to medium. Add the shallots, garlic, fennel, and Fresno chili pepper to the skillet. Sauté until fragrant and softened, about 3-4 minutes.

5. Stir in the halved cocktail tomatoes and cook for another 2 minutes until slightly softened.

6. Deglaze the skillet with the white wine, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.

7. Add the reserved pasta cooking water and 2 tbsp of butter, stirring to create a light sauce.

8. Return the scallops, shrimp, and cooked linguine to the skillet. Toss to coat evenly in the sauce. Adjust seasoning with salt and pepper as needed.

9. Garnish with fresh parsley and fennel fronds. Serve immediately and enjoy!