Linguine with Shrimp and Scallops in a Creole Cheddar Sauce

By TrayH

Ingredients

• 5 tablespoons Butter, divided
• 2 cups sliced cremini mushrooms
• 1/2 cup finely chopped onion
• 1/2 teaspoon dried thyme leaves, crushed
• 1 pound fresh or frozen large shrimp, peeled, deveined
• 1 pound fresh or frozen small scallops
• 1 cup white wine
• 4 1/2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 1/2 cups Milk
• 2 cups white Cheddar Cheese, shredded
• 1 tablespoon hot red pepper sauce, or to taste
• 1 pound hot cooked linguine

Details

Adapted from foodnetwork.ca

Preparation

Step 1

* Melt 2 tbsp of the butter in a large non-stick saucepan over medium-high heat.

* Add mushrooms, onion and thyme; cook and stir until tender.

* Add shrimp, scallops and wine to pan.

* Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked.

* Drain, reserving 1 1/2 cups broth.

* Set cooked seafood mixture aside.

* Melt remaining 3 tbsp butter in the same saucepan.

* Blend in flour and paprika then gradually stir in reserved broth and milk.

* Cook and stir over medium-high heat until mixture boils and thickens.

* Remove from heat and add Cheddar Cheese; stir until melted.

* Add hot sauce, salt and pepper to taste.

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* To serve, divide pasta among 6 shallow bowls.

* Top with seafood then cheese sauce.

* Garnish with additional Cheddar and add more hot sauce, if desired.