Fred Segal Cafe

8112 Melrose Ave., Los Angeles, CA 90046

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Linguine with Shrimp and Scallops


1/2 lb linguini
8 clean tiger shrimp
4 scallops
garlic, chopped
crushed red peppers
1 C dry white wine
extra-virgin olive oil
tomato sauce


  • In a hot pan, sauté the oil with the garlic and the scallops and the shrimp.
  • Add the wine and let it evaporate for 2 minutes.
  • Add the tomato sauce and the red pepper with the arugula.
  • Bring to boil five quarts of water with 1 tablespoon of salt.
  • Add the pasta and stir frequently to avoid sticking.
  • After 5 minutes, remove and strain the pasta.
  • Toss the pasta with the sauce and add basil on it.
  • Garnish with parsley and serve hot.

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