• 1 lb. linguine
• 1 lb. medium shrimp, peeled and deveined
• 1 lb. bay scallops
• 3/4 cup butter, melted
• 3 garlic cloves, crushed
• 2 tsp. dried basil
• 1 tsp. dried parsley flakes
• 1-1/2 cups fresh grape tomato halves

Preparation -
Spray a shallow, oblong, microwave-safe baking with non-stick cooking spray. Cook the linguini according according to the to package directions. While that's cooking, rinse the shrimp and scallops under cool running water. Blot dry. Pour about half of the melted butter in the baking dish. Add the the shrimp and scallops. Sprinkle the garlic, basil and parsley over top, then the remaining butter Cover and microwave on high for 3 minutes. Add the grape tomatoes, then microwave on high for about 1-1/2 more minutes. Drain the cooked linguini. Serve the seafood mixture over the piping hot linguini.

recipe courtesy of The National Fisheries Intstitute, Inc