Sun Dried Tomato Seafood Linguine
Ingredients
- 1-pound package linguine, cooked al dente
- 3 tbsp. olive oil
- 2 cloves garlic, minced
2 dozen shrimp
2 dozen scallops
- 1 cup red pepper, diced
¼ cup oil packed sun dried tomatoes, chopped
4 ounces white wine
2 cups whipping cream
3 tbsp. Dijon mustard
- 3 tbsp. fresh tarragon or a fresh herb of your choice, chopped
- Salt and pepper, to taste
- Bacon, crisply baked and crumbled
Instructions
- Heat olive oil in a large heavy bottomed frying pan over medium heat.
- Season the shrimp and scallops with salt and pepper; quickly sauté for a few minutes until almost completely cooked.
- Remove the seafood from the pan; set aside while you prepare the sauce.
- Add the garlic to the pan and sauté for only about 30 seconds – just enough to soften.
- Add the white wine and simmer until the volume is reduced by half; add the cream, Dijon mustard, tarragon, salt and pepper.
- Simmer until sauce thickens enough to coat a metal spoon.
- Return seafood to to the sauce; add the red pepper and chopped sundried tomatoes; simmer for an additional 2 to 5 minutes.
- Serve over cooked linguine.
- Sprinkle with chopped crisp cooked bacon.