8 ounces uncooked medium shrimp, peeled and deveined
1 cup chopped red onion
2 medium red and/or yellow bell peppers, chopped
3 cloves garlic
1/2 cup frozen green peas
1/2 cup chicken broth
1 bottle (8 oz.) clam broth
8 ounces linguine or spaghetti, cooked and drained
Melt 1 tablespoonCountry Crock® Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, until shrimp are almost pink, about 2 minutes. Remove seafood from skillet; set aside.
Melt 1 tablespoon Spread in same skillet and cook onion, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, until vegetables are almost tender, about 2 minutes. Stir in garlic and cook 30 seconds. Stir in peas and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil over high heat. Return seafood to skillet. Reduce heat to low and simmer covered until shrimp turn pink and scallops are opaque, about 5 minutes.
Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.