Linguine with Shrimp and Scallops

Cellist Elizabeth Loughran in rehearsal

From the kitchen of PSO cellist Elizabeth Loughran


  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 1 lb. large shrimp cleaned
  • 1/2 lb. bay scallops
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 2 garlic cloves
  • 2 scallions, chopped
  • 1 package of linguine, cooked

In medium skillet, combine broth, wine, and saffron. Simmer 10 minutes. Add shrimp and scallops. Poach 3-5 minutes. 

In small saucepan, melt butter, add oil, garlic, and scallions. Stir 10 seconds. Combine with fish and serve over linguine. Add parmesan cheese.

Serves 4.

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