Instructions

1. Preheat oven to 425 degrees.
2. Arrange veggies on a large baking sheet. Sprinkle with salt and pepper, drizzle with olive oil, and toss to arrange in a single layer.
3. Place the garlic cloves in the center of a small piece of aluminum foil, drizzle with olive oil, and close it into a little pouch. Place on baking sheet. Bake everything for 20 minutes. Remove from oven and set aside. Mash the garlic into a paste.
4. Make linguine according to packaging direction.
5. While pasta cooks, pat shrimp and scallops dry and sprinkle with salt and pepper. Heat 2 tablespoons olive oil in a cast iron skillet until hot.
6. Cook shrimp for about 2 minute per side. Remove and set aside. Cook scallops for about 2 minutes per side. Remove and set aside.
7. Add white wine to the pan and scrape the bottom to deglaze. Add in the remaining 4 tablespoons olive oil and the roasted garlic paste. Saute for 1 minute. Add chopped basil and saute for 30 seconds, just until wilted.
8. In a large bowl, combine pasta, veggies, shrimp, scallops, and garlic basil sauce. Season with salt and pepper and stir. Add cheese and stir once more to combine. Serve immediately.