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Favourite Creole Linguine de Mer (Illustration)

Pasta with a delicious array of seafood with a complimentary Creole cheddar sauce.

Servings

6

Prep Time

15 min

Cook Time

25 min

Creole Linguine de Mer

Ingredients
  • 5 tbsp Lactantia salted butter, divided
  • 2 cups cremini mushrooms, sliced
  • ½ cup onion, finely chopped
  • ½ tsp dried thyme leaves, crushed
  • 1 lb fresh or frozen large shrimp, peeled and deveined
  • 1 lb fresh or frozen small scallops
  • 1 cup white wine
  • 4½ tbsp all purpose flour
  • 1 tsp paprika
  • 1½ cups Beatrice 2% milk
  • 2 cups Black Diamond Extra Old White Cheddar, shredded
  • hot red pepper sauce to taste
  • 1 lb hot cooked linguine
Preparation
  1. Melt 2 tbsp of the butter in a large nonstick 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 for 2 minutes or until seafood is cooked. Drain, reserving 1½ cups of broth. Set cooked seafood mixture aside.
  2. Melt remaining 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 Extra Old White Cheddar; stir until melted. Add hot sauce, salt, and pepper to taste.
  3. To serve, divide pasta among 6 shallow bowls. Top with seafood then cheese sauce. Garnish with additional cheese and add more hot sauce, if desired.
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