EAT IT!
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	Seafood Linguini Serves 4 This one is a quick hitter, yet is impressive. Great for unexpected guests. 1 lb. Bay scallops 1 lb. tiny deveined shrimp 3 Tbs. butter 2 Tbs. chopped shallots 1-1/2 C cream 1 C white wine 1 lb. linguini Freshly grated Parmesan cheese I always use homemade linguini, so a pound of store bought may not be quite right. Always grate your own Parmesan cheese and eat immediately. Pre-grated Parmesan is much akin to cardboard. Boil the water for your pasta first as the rest of the dish comes together fast and does not stand up to keeping warm. If you use dried pasta, put into boiling water as you begin to sauté the seafood. If you use fresh pasta, add to the boiling water as you add the wine. Heat 2 Tbs. butter until it begins to foam. Add seafood and stir constantly for approximately 2 minutes over medium flame. Remove and reserve. Add remaining butter, heat to foaming over high flame. Add shallots and stir one minute. Add wine and boil down rapidly while stirring constantly until mixture is reduced to about 2 Tbs. Lower heat to medium and add cream. Heat but do not boil. Add seafood and pour over pasta. Grate parmesan cheese over the top just before serving. Bon appetite! An EAT IT! recipe from www.jazzwithbobparlocha.com
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