Shelly's Recipe

SHRIMP AND SCALLOP LINGUINE

Category: Pasta - Seafood

1 lb linguine, cooked al dente
1 tbsp butter and olive oil
1/2 red and green bell peppers, chopped
1 small onion and zucchini, sliced
1 tsp chopped parsley and crushed red pepper
1 tbsp minced garlic
1 lb bay scallops
1 1/2 lbs shrimp, peeled and deveined
2 tbsp white wine
3 cups heavy cream
Salt and pepper
Juice of 1 lemon
1 cup grated parmesan cheese

While pasta is cooking, heat butter and oil in a saucepan and saute vegetables and seasonings for 3 minutes. Add the shrimp and scallops; cook and stir just until seafood is opaque, approximately 3 minutes. Remove with a slotted spoon to a bowl and keep liquid in the pan; set aside.

Add wine and cream to juices remaining gin the pan. Increase the heat to medium high; cook until cream bubbles and begins to thicken. Add sauteed seafood mixture, salt, pepper and lemon juice to cream mixture; cook and stir until hot. Remove from heat and fold in cheese. Serve over pasta. Serves 4