Mind Blown Seafood Linguine

Plant-Based Seafood Linguine


  • 8 oz Mind Blown Dusted Scallops
  • 8 oz Mind Blown Plain Shrimp
  • 1 package linguine
  • 6 oz cherry tomatoes
  • 3 garlic cloves, minced
  • ½ cup white wine
  • 1 lemon, juiced
  • 2 tbl. butter
  • ½ tsp. crushed red peppers


In a large pot of boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.

In a skillet heat coconut oil. Once heated cook Mind Blown! Plant Based Dusted Bay Scallops 1 minute each side; set aside. Do the same for the Plain Plant-Based ‘Shrimp’ and remove from skillet and reserve on a plate. 

To the same skillet, add butter then add garlic sauté for 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes. 

Add lemon juice, and let simmer, 5 minutes. Add pasta, plant-based ‘shrimp’ and ‘scallops,’ and toss to coat. Garnish with red peppers flakes.

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