Plant-Based Seafood Linguine
- 8 oz Mind Blown Plant-Based ‘Scallops’
- 8 oz Mind Blown Plant-Based ‘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.