Summer Date Night Done Right

Lately, date nights are being celebrated at home and I’m always looking for new ideas. I love trying new recipes in the kitchen, and even find myself enjoying cooking. It’s another way to express myself creatively.

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I believe in using the right tools when it comes to cooking – high quality ingredients, an assortment of spices and very importantly, the right tools. I’ve always wanted professional-grade pots and pans (the kind you see on TV), and so you can imagine my excitement when I received these from Tuxton Home.

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I decided to make an easy, yet elegant dish for date night – shrimp and scallop linguine with vegetables from the True Roots cookbook. I believe that seafood immediately elevates a meal, and the summery flavors in this recipe are light and perfect for a summer date night. Also, I prepare an easy chia seed pudding for dessert topped with blueberries and strawberries – the perfect end to this romantic night.

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Additionally, watch the video to see how I use the Tuxton Home pots and pans, plus the nested serving bowls and ramekin set when preparing this recipe.

Date Night Done Right How-To

Tuxton Home Featured Products:

• Duratux Professional Triply Cookware – 10″ Open Frypan
• Duratux Professional Triply Cookware – 8 Qt. Covered Stockpot
• Duratux Professional Triply Cookware – 6 Qt. Covered Dutch Oven
• Duratux Professional Triply Cookware – 1.5 Qt. Covered Saucepan
• Concentrix 3-Piece Nested Serving Bowl Set
• Duratux Mini Bakeware – Ramekin/Soufflé / 5oz – Set of 6

Like I mention in the video, I don’t follow this recipe exactly. I use it as more of a guideline. As a matter of fact, feel free to do what you like + make it your own!

Furthermore, cookware was provided by Tuxton Home. All thoughts and opinions are my own.

Shrimp and Scallop Linguine with Vegetables

Serves: 4

Total time: 25 minutes

Ingredients

• 1⁄2 package brown rice linguine
• 1 bunch asparagus, ends trimmed
• 6 tablespoons plus 1 teaspoon olive oil
• 8 scallops, washed and patted dry
• 12 large shrimp, peeled
• 2 tablespoons minced garlic, divided
• 2 tablespoons white wine
• 1 cup halved cherry tomatoes
• 2 cups chopped cremini mushrooms
• 1 cup roughly chopped basil
• 1 1⁄2 teaspoons pink Himalayan salt
• 1⁄4 teaspoon ground black pepper
• 1 cup grated Manchego cheese

Directions

1. Preheat the broiler. Bring a large pot of water to a boil.
2. Cook linguine according to package directions. Drain, place in a large bowl, cover, and set aside.
3. Meanwhile, line asparagus on a baking sheet and drizzle with 1 teaspoon of the oil. Broil for 8 minutes, or until tender-crisp. Chop and set aside.
4. In a large skillet, warm 2 tablespoons oil over medium heat. Make sure scallops are dry. Once the pan is hot, cook scallops for 2 minutes on one side, then flip and cook for another 2 to 3 minutes. Remove from the pan, cover, and set aside.
5. In the same pan, sauté shrimp with 1 tablespoon garlic for 4 to 5 minutes, or until cooked through. Place shrimp with scallops and cover.
6. Add wine to the same pan. Add mushrooms and sauté for 3 to 4 minutes, or until tender, scraping the bottom of the pan, if needed. Remove from heat.
7. Using tongs to avoid any excess oil or water, place mushrooms, tomatoes, and asparagus in the same bowl as the linguine. Add scallops and shrimp, cover, and set aside.
8. In a different medium skillet over medium heat, warm remaining 4 tablespoons oil. Add remaining 1 tablespoon garlic and sauté for 1 minute, constantly stirring so the garlic doesn’t burn. Add basil and sauté for 30 to 45 seconds, or until wilted. Pour the garlic-basil oil on top of the pasta and season with the salt and pepper. Stir well to combine.
9. Add cheese and stir once more, just enough to disperse. Serve immediately.

Recipe courtesy of True Roots.