Linguine with Shrimp and Scallops in a Creole Cheddar Sauce
- serves 0
Pasta with a delicious array of seafood with a perfect Creole Cheddar Sauce.
Courtesy of Black Diamond
5 Tbsp (75 mL) Lactantia Butter, divided
2 cup (500 mL) sliced cremini mushrooms
½ cup (125 mL) finely chopped onion
½ tsp (2 mL) dried thyme leaves, crushed
1 lb(s) (500 g) fresh or frozen large shrimp, peeled, deveined
1 lb(s) (500 g) fresh or frozen small scallops
1 cup (250 mL) white wine
4 ½ Tbsp (67 mL) all-purpose flour
1 tsp (5 mL) paprika
1 ½ cup (375 mL) Beatrice Milk
2 cup (500 mL) Black Diamond Old Cheddar Cheese, shredded
1 Tbsp (15 mL) hot red pepper sauce, or to taste
1 lb(s) (500 g) hot cooked linguine
1. Melt 2 tbsp (30 mL) 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 (375 mL) broth. Set cooked seafood mixture aside.
2. Melt remaining 3 tbsp (45 mL) 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 Black Diamond Old Cheddar Cheese; stir until melted. Add hot sauce, salt and pepper to taste.
3. 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.