Plant-Based Seafood Linguine
- 1 Box Mind Blown Dusted Scallops
- 1 Box Mind Blown Dusted Shrimp
- 1 package linguine
- 6 oz cherry tomatoes
- 3 garlic cloves, minced
- ½ cup white wine
- 1 lemon, juiced
- 2 tbl. plant-based 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.
Prepare both the Mind Blown Dusted Scallops and Mind Blown Dusted Shrimp either on the stovetop or Air Fryer.
*Cook from frozen*
Stovetop: In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Scallops & Shrimp 1 minute each side; set aside. Remove from skillet and reserve on a plate.
Air Fryer: Spray the air fryer basket with avocado oil. Add Mind Blown Dusted Scallops & Shrimp. Turn air fryer on at 360 degrees for 10-12 minutes.
In a large skillet, add the plant-based 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, cooked Mind Blown Dusted Scallops and Shrimp, and toss to coat. Garnish with red peppers flakes.