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

21 Ratings
Directions for: Linguine with Shrimp and Scallops in a Creole Cheddar Sauce


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.

See more: Pasta, Italian, Seafood, Cheese, Eggs/Dairy, Mushrooms

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