Seafood Linguini
March 26th, 2006
I had taken out a bag of shrimps and scallops from the freezer around lunchtime hoping that by 5pm inspiration would hit me and show me what to cook for dinner. Well, the “deadline” came and went and I was resigned to maybe sauteeing it with whatever veggies I could scrounge up and flavour it with a little oyster sauce. Hubby saw them thawing and said, “Are you cooking that with pasta?” Voila! It became seafood linguini with garlic alfredo sauce.
1/2 lb linguini
4 cloves garlic, minced
1/2 cup heavy cream (or milk)
1/2 cup butter
1/2 cup grated parmesan cheese
2 tbsp flour
1/2 lb shelled shrimps
1/2 lb scallops
Cook linguini according to instructions on the box. Drain and set aside.
In a saucepan, melt butter. Whisk in flour to prevent lumps. Whisk in heavy cream or milk, parmesan cheese and garlic. Put in scallops and shrimps and cook uncovered over low heat for about 5 minutes until seafood is done. Put linguini in the alfredo sauce and toss until noodles are coated.