Email to Cat      

Ray's Seafood Linguine

Source of Recipe


Ray's Boathouse (Seattle, Washington)






List of Ingredients



• -- Garlic Cream --
  
• 1 clove garlic, minced
  
• Butter
  
• 2 cups heavy cream
  
• 1 cup half-and-half
  
• .
  
• 4 tsp olive oil
  
• 1/2 cup sliced fresh mushrooms
  
• 1/2 cup diced zucchini
  
• 6 ounces salmon, cubed
  
• 4 ounces sea scallops (20/30 count per lb. size)
  
• 3/4 cup white wine
  
• 1 lb. linguine, parcooked
  
• 1-1/2 cups garlic cream
  
• 6 ounces bay shrimp
  
• .
  
• -- Garnishes --
  
• Pecorino Romano cheese
  
• Tri-color minced bell pepper
  
• Fresh herb sprigs
  






Instructions



1. For the Garlic Cream: Saute the garlic in butter; add cream and reduce by half.
   
   
2. For the Linguine: Heat the olive oil in a large skillet and saute mushrooms and zucchini. Add salmon, sea scallops, white wine, linguine, 1-1/2 cups garlic cream and shrimp. Cook until thoroughly heated.
   
   Garnish with cheese, bell pepper and fresh herb sprigs.
   
   Serves 4