Seafood Stir-Fry Linguine

• 1 lb. scallops
• 2 c. snow peas
• 3 cloves garlic
• 3 Tbsp. margarine
• 1 tsp. crushed basil
• 1/4 c. oil packed sun-dried tomato (optional)
• 3 Tbsp. fresh Parmesan
• 1 lb. shrimp
• 1/2 c. sliced green onions
• 3 Tbsp. olive oil
• 2 tsp. parsley flakes
• 1/4 tsp. crushed red pepper
• 10 oz. linguine

1. Cook onions, garlic, olive oil and margarine for 30 seconds. Add 1/2 of scallop/shrimp mixture, parsley, basil and red pepper. Cook and stir for 3 to 4 minutes.
2. Remove mixture from pan.
3. Cook remaining half of shrimp/scallop mixture.
4. Return all to pan and add snow peas and tomatoes.
5. Cook for 2 minutes.
6. Place in large bowl over linguine.
7. Sprinkle fresh Parmesan on top.
8. Serves 6 to 8.

scallops, snow peas, garlic, margarine, basil, oil, fresh parmesan, shrimp, green onions, olive oil, parsley flakes, red pepper, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597890 (may not work)