Linguine with Scallops and Shrimp

By LLRedd

Cognac may be eliminated, then eliminate flaming of liquor. Not nearly as exciting, but still tastes fantastic!

Ingredients

• 4 T Butter
• 1/2 lb. Uncooked shelled shrimp, save shells
• 6 Shallots, minced
• 1/4 C Cognac
• 4 Oz. Scallops, sliced 1/4 in. rounds
• 2/3 C White wine
• 2 C Whipping cream
• 6 Oz. Spinach linguine
• Lemon juice

Preparation

Step 1

1. In skillet, melt butter and add shrimp shells and shallots. (The shrimp meat cooks later.) Cook until shells turn pink and shallots are soft.

2. Remove skillet from heat, stir in cognac and flame. Return to heat when flame extinguishes.

3. Add wine, cover and simmer 10 mins. Uncover, and reduce to 3 T. Strain liquid and reduce to 1T. Add cream and boil until reduced by half. Both reductions will take up to 20-30 minutes.

4. Melt 2 T butter in separate large skillet. Add shrimp and scallops, cook until opaque, about 3 minutes.

5. Add seafood to cooked and drained linguine pasta, spoon cream sauce over top and toss. Serve immediately.