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Shared By Steve Hamilton

Shrimp And Scallops: Pasta In White Wine Cream Sauce

Ingredients

  • 16 ounces Pasta fettuccine or linguine - healthier use chick pea or lentil pasta
  • 1 lb 16/20 sized shrimp, peeled and deveined (extra jumbo)
  • .5 lb Sea Scallops About 6 pieces
  • ⅓ lb Bacon or Pancetta
  • 2 tsp butter
  • 1 whole shallot
  • 4 cloves garlic
  • zest of one lemon
  • 1 cup white wine
  • 1.5 cups heavy cream
  • ⅔ cup shredded parmesan cheese
  • ½ tsp Creole Seasoning
  • Juice of one lemon
  • Salt and pepper to taste
  • fresh parsley for garnish

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