Linguine with Shrimp and Scallops in a Creole Cheddar sauce
Pasta doesn’t make you fat. How much pasta you eat makes you fat.
Giada De Laurentiis
I stumbled upon this recipe on Pinterest about a month ago and it turned out really quite good so when my daughter in law told me that it was chef’s choice on what her Birthday dinner would be it didn’t take much to convince me to do this one.
The original recipe calls for Hot Pepper Sauce but since I like my food seasoned and not blow your head off hot I decided to substitute some Creole Seasoning and it worked just fine.
I would also like to tip my hat to Black Diamond Cheese ® as the original recipe came from their site.
Here’s how we do this one.
- 5 Tbsp (75 mL) 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
- 4½ Tbsp (67 mL) all-purpose Flour
- 1 tsp (5 mL) Paprika
- 1 ½ cup (375 mL) whole Milk
- 2 cup (500 mL) Black Diamond Old Cheddar Cheese, shredded
- 3 Tbsp (15 mL) Creole Seasoning, or to taste
- Salt and pepper to taste
- 1 lb(s) (500 g) hot cooked Linguine
- Parsley for garnish
Putting it all together:
- 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.
- 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 creole seasoning, salt and pepper to taste.
- To serve, divide pasta among 4- 6 shallow bowls. Mix the seafood with the cheese sauce. Top the pasta with the seafood/ cheese sauce mixture, add more creole seasoning and garnish with parsley, if desired.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………
2 thoughts on “Linguine with Shrimp and Scallops in a Creole Cheddar sauce”
Wow hat’s off to such a tasty recipe!
Thanks…… It is definitely going into my “let’s make this again” book.