Ingredients:
8 ounces linguine
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 pound large shrimp, peeled and deveined
8 ounces sea scallops
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Lemon wedges for serving
Directions:
Cook the linguine according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
Pour in the white wine and bring to a simmer. Cook until the wine is reduced by half, about 2-3 minutes.
Stir in the heavy cream and Parmesan cheese, and cook until the sauce is slightly thickened, about 5 minutes.
Add the shrimp and scallops to the skillet. Cook until the seafood is opaque and cooked through, about 4-5 minutes.
Season with crushed red pepper flakes, salt, and pepper.
Toss the cooked linguine with the sauce and seafood until well combined.
Garnish with chopped parsley and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
0 Comments