Ingredients
- 1 pound dry linguine pasta
- 2 cups heavy whipping cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh parsley
- 1 cup chopped green onion
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 teaspoon crushed red pepper flakes
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced horizontally
- 3/4 cup shredded swiss cheese
- 1/4 cup grated parmesan cheese
Make it step by step
- Bring a large pot of salted water to a boil and cook the pasta for 9 minutes according to the package instruction.
- Meanwhile, pour the cream into a large skillet. Cook over medium heat until it just starts to boil, stirring constantly.
- Reduce heat to medium low, add basil, thyme, parsley, and green onion. Season with salt, black pepper, and red pepper flakes. Gently stir and simmer for 8 minutes or until the sauce is slightly thickened.
- Increase heat to medium, add shrimp and scallops, cook until the seafood turns from translucent to opaque, stirring occasionally, about 5 minutes.
- Stir in swiss cheese and parmesan cheese until it's melted and blended well.
- Drain the pasta, divide into 6 even portions and place into serving bowls.
- Pour equal amount of the seafood sauce on the pasta in each serving bowl. Serve!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.