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
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.