Spicy Shrimp and Scallop Alfredo

• large shrimp↗1 lb

  peeled and deveined

• large sea scallops↗10

  drained well and 1/4 cut

• sun-dried tomatoes↗3

  julieened

• button fresh mushrooms↗5

  (optional)

• fresh broccoli↗1 cup

  cut up in small pieces (steamed almost until tender)

• heavy whipping cream↗1 cup
• grated parmesan cheese1⁄3 cup
• large garlic cloves↗2

  crushed

• chopped onion1⁄2 cup
• garlic powder↗1⁄2 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• cayenne pepper↗1⁄8 teaspoon
• salt↗1⁄8 teaspoon
• salted butter↗4 tablespoons
• olive oil↗1 tablespoon
• ounces cooked linguine (broken in half before cooking according to package directions)↗4
• dried parsley (to garnish)↗

Step-by-step instructions

1. 1

   sprinkle shrimp and scallops on one side with garlic powder.

2. 2

   place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.

3. 3

   add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.

4. 4

   in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.

5. 5

   add sundried tomatoes and let cook about 2 minutes.

6. 6

   pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.

7. 7

   add crushed red pepper, cayenne, and salt stir well.

8. 8

   add parmesan cheese and reduce heat to medium low.

9. 9

   add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.

10. 10

    add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.

11. 11

    serve with a little sprinkle of parsley.

12. 12

    enjoy.