Prawn and Scallop Linguine

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Salt and pepper - To taste
• Fresh basil - 1/4 cup, chopped
• Cherry tomatoes - 1 cup, halved
• White wine - 1/2 cup
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Scallops - 200g
• Prawns - 200g, peeled and deveined
• Linguine pasta - 200g

Instructions

1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the prawns and scallops to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
4. Remove the prawns and scallops from the skillet and set aside.
5. In the same skillet, add the white wine and cherry tomatoes. Cook for 2-3 minutes, until the tomatoes start to soften.
6. Return the prawns and scallops to the skillet. Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.
7. Add the cooked linguine pasta to the skillet and toss to coat the pasta with the sauce and ingredients.
8. Remove from heat and sprinkle with chopped fresh basil and grated Parmesan cheese.
9. Serve hot and enjoy!