Shelly's Recipe

LINGUINI WITH SHRIMP & BAY SCALLOPS IN A CREAMY TOMATO VODKA SAUCE

Category: Pasta - Seafood

12 oz. pkg. dried linguini, cooked al dente & well drained
2 Tbsp. olive oil
3 garlic cloves, minced
1/4 c. minced shallots
1/2 c. vodka
14 oz. can of diced tomatoes, drained
2/3 c. heavy cream
Salt & freshly ground black pepper to taste
1/2 tsp. red pepper flakes
1/2 lb. large shrimp, shelled & deveined (thaw if using frozen)
1 lb. bay scallops, rinsed & patted dry with paper towels
1/2 c. chopped fresh parsley or use basil
Freshly grated Parmesan cheese
Additional freshly ground black pepper

In a 6-quart sauce pan or pasta pot, cook the linguini in salted boiling water until al dente.

In the meantime, prepare the sauce. In a large frying pan, heat the olive oil over medium heat. In it, saute the garlic & shallots for 2-3 minutes or until shallots are softened. Add vodka, increase heat to high & simmer for 3 minutes or until the vodka is reduced by half. Add the drained tomatoes, cream, salt, freshly ground black pepper & red pepper flakes and continue to simmer for 4-5 minutes or until sauce thickens.

Add the shrimp and cover & cook for 1 minute. Add the bay scallops and cover & cook for 2 minutes more. Stir in the chopped parsley or basil along with the linguini. Cook, tossing the pasta for 2 minutes or until the pasta has absorbed some of the sauce. Serve topped with freshly grated Parmesan cheese and additional freshly ground black pepper to taste. Serves 4