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    Shrimp Linguine Alfredo

    This is a real simple recipe that anybody can prepare. I takes less than 30 minutes and you will be the toast of the town with your family and friends.

    You will need:

    Uncooked Shrimp – I used 30’s for this recipe however you can use any size as long as they have the shell and weigh approximately 1/3 to 1/2 pound/serving

    Olive Oil

    Unsalted Butter

    Nutmeg – if you don’t have the whole bean do not use grated from the jar just omit. The taste will change somewhat but it will be just fine.

    Heavy Cream – approx 1/4 cup/serving

    Sea Salt/Pepper – I used white pepper here as to not speckle the final sauce but cracked black pepper will work just fine.

    Romano Cheese – approximately one Tablespoon/serving

    Parmesan Cheese – approximately one Tablespoon/serving.

    Fresh or Dried Linguine – I used Linguine Fini for this recipe but you can use the larger pasta or substitute Fettuccini if you prefer.

    NB: The sauce will take approximately 15 minutes to prepare, so be sure to cook the pasta so that it is finished when the sauce is ready.

    Prepare the Shrimp – if the shrimp you purchased was not cleaned by the fish monger make a slit on the back cutting through the shell and clean out. In a sauté pan large, enough to hold the shrimp add some olive oil and heat to a high simmer (when the oil shimmers you know it is the proper temperature). If you do not have a large enough pan, you can do this in batches. Sauté shrimp on both sides until the shell turns a nice shade of pink (do not cook all the way through, as the shrimp will be finished in the sauce). When shrimp is done place in a bowl to cool enough to be able to remove shells. DO NOT clean the pan at this stage.

    Prepare the sauce:
    When shrimp is cool enough to work with remove and discard shells. Cut shrimp into bite size pieces. In the sauté pan you used to do the first step of the shrimp, heat olive oil and butter, it will be ready when the oil shimmers. Season the shrimp with salt and pepper and add to the heated sauté pan. The time it will take to cook the shrimp will depend on the size you decided to use. When the shrimp is almost totally opaque add the heavy cream, nutmeg, salt and pepper. Bring the cream up to a simmer then add the cheeses. You cannot walk away from this sauce, as the cream will burn if you are not careful. Either swirl the cream by working the pan in circles or stir regularly until the cream and cheese start to thicken. It is done when the shrimp is firm to the touch and the sauce has noticeably thickened. Drain the pasta and spoon enough of the sauce over it to coat.

    Plate the coated pasta then add the shrimp and balance of sauce. Grate a little more nutmeg over the plated pasta and enjoy.

    Scallop, Shrimp and Sun Dried Tomato Alfredo


    I had a taste for seafood but really did not know what I was going to prepare. I visited my local fishmonger to see what was available. The usual fare was there, nothing seemed to tickle my fancy. I was about to consider something else to have and then she brought out some bay scallops and shrimp. They looked so fresh although I knew they were recently thawed and ready to be displayed. At first I thought to do the usual shrimp scampi but just couldn’t resist purchasing both.

    My mind started to envision how to put these two items together and what else to add to make an interesting combination. I walked around the produce department and saw some sun dried tomatoes they were snatched up quickly to add to my growing recipe. I considered what I had in my larder at home and knew that I had some heavy cream and garlic along with half a box of fettuccini.  My meal was set. You will find that this is a quick and simple dish to prepare.

    You will need :

    Bay Scallops – approximately ¼ lb/serving
    Shrimps – approximately ¼ lb/serving [16 21’s or smaller]
    Sun Dried Tomatoes – approximately ½ oz/serving – I used dry packed but olive oil packed should work as well.
    Fresh Garlic – to taste
    Tomato Paste – approximately 1 tsp/serving
    Hot Pepper Flakes – to taste
    Heavy Cream – approximately ¼ cup/serving [add more if you like a soupier sauce]
    Romano Cheese – grated – approximately 2 TBS/serving

    In a stock pot large enough to hold the pasta bring water to a rapid boil. Add pasta and prepare to just al denté. Peel and de-vein the shrimp, combine with scallops lightly salt and pepper. In a sauté pan large enough to hold all the ingredients add a good quality olive oil and heat to a simmer. Finely dice garlic add to sauté pan along with tomato paste and pepper flakes.  Once the garlic is translucent add shrimp and scallops. Cook seafood until shrimp starts to become opaque tossing occasionally to distribute evenly. Add heavy cream and Romano cheese to the shrimp/scallop mixture cook until the cream starts to thicken. Add pasta to the sauté pan and stir into the seafood sauce. Serve immediately.

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