Calabrian Shrimp and Scallop Scampi

• 4 tbsp The Fresh Market Italian Extra Virgin Olive Oil
• 6-8 large cloves garlic, thinly sliced
• 2 tbsp Divina Calabrian Peppers, chopped
• ½ c Divina Pitted Castelvetrano Olives
• 1 lb large shrimp, shelled
• 1 lb large scallops
• ½ c Maso Canali Pinot Grigio    
• Kosher salt and cracked pepper to taste 
• ½ c chopped parsley
• 1 lemon, juice and zest 
• 1 lb The Fresh Market Organic Linguine, cooked al dente

In a large pan, heat extra virgin olive oil over medium and sauté garlic until fragrant, about 1 minute. Add Calabrian peppers and Castelvetrano olives. Cook for an additional 1 minute. Add scallops and cook for 2-3 minutes before flipping. Add the shrimp and cook 2-3 minutes per side. Add white wine and let it reduce by half. Taste sauce and adjust seasoning with salt and pepper.

To Serve: Finish with freshly chopped parsley, lemon juice and zest. Divide pasta onto 4 plates and serve with warm linguine.

Recipe developed by Chef Anna Rossi @annarossiofficial