Creamy Shrimp Scallop Fettuccine



1 pkg Linguine (fully cooked, drained, set aside)

2 C Milk or Heavy Cream

1 C White Cooking Wine

2 C Cheddar Cheese (cubed melts better)

2 Garlic Cloves (minced)

3 T Unsalted Butter

2 tsps Salt & Garlic Powder llb Shrimp

1 lb Scallops 2 T Oil (I use Peanut and Canola)

1 C Chopped Tomatoes Cilantro to garnish


For Scallops:

  1. In a pan over Med High Heat add oil. Dry and season scallops with a dash of salt. Place scallops in pan on flattest side. Sear for about 3 minutes, untouched. When browned, flip over and repeat. Remove & set aside.
    For Shrimp:
  2. In same pan add 1 T Oil. Season shrimp with a dash of garlic salt. Cook in pan for 4 minutes total, flipping once. Remove set aside. Directions for Linguine:
  3. In a small saucepan over Medium heat, add butter & garlic. Cook, stirring for 30 seconds or until butter melts.
  4. Next add your cooking wine & milk or heavy/whipping cream and raise heat to Medium high. Whisk constantly. Once boiling, lower heat to low.
  5. Add cheese and seasonings, stir until creamy. Add your pasta to sauce, stir.
  6. Next add your tomatoes & seafood. Bring back to low boil, garnish with cilantro &