Shrimp and scallops with linguine pasta

Ingredients:

• 450 g of linguine pasta
• 12 large shrimp, peeled and deveined
• 12 large scallops, stems removed
• 3.5 tbsp unsalted butter
• 2 cloves garlic, crushed
• 2 tbsp freshly squeezed lemon juice + extra lemon wedges for serving
• 0.5 cups dry white wine
• 1/4 cup torn fresh basil
• 2 tbsp chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions.
2. Meanwhile, heat a large skillet over medium heat. Pat the shrimp and scallops dry, then season with salt and black pepper. Add 1.5 tablespoons of butter to the skillet and cook the shrimp until golden brown on one side, about 3 minutes. Flip and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, another 1 to 2 minutes. Transfer the shrimp to a plate.
3. Add the scallops to the pan and cook until golden brown on one side, about 3 minutes. Flip, add the remaining garlic, and cook for another 1-2 minutes. Add the lemon juice and wine and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce has reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper to taste.
4. Drain the pasta and transfer it to a large serving bowl. Toss with the shrimp, scallops, and sauce, sprinkle with parsley, and garnish with a lemon wedge.