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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from the Bon Appetit archives years ago. I modified it somewhat to suit our needs. A shot of hot sauce could be added at the end to give it a bit of a kick Ingredients:
3 tablespoons olive oil |
1/2 cup onion, finely chopped |
5 garlic cloves, minced |
1 tablespoon all-purpose flour |
1/2 teaspoon ground coriander |
3 tablespoons dry white wine |
1 cup half-and-half (or whipping cream, more to thin out if necessary) |
8 ounces shrimp, uncooked, peeled, deveined |
8 ounces bay scallops |
1/2 cup parmesan cheese |
1 teaspoon lemon juice |
3 tablespoons parsley, chopped |
12 ounces linguine, freshly cooked |
Directions:
1. Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes.
2. Stir in flour and coriander and cook 1 minute. Add wine and half and half and bring to boil, stirring constantly.
3. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes.
4. Add parmesan cheese, lemon juice and parsley. Season to taste with salt and pepper. Pour over linguine and serve.
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