seafood rivera

Ingredients

• Servings: 6
• 1/4 cup butter, divided
• 20 sea scallops, or more to taste
• 16 shrimp, or more to taste, peeled and deveined
• 20 reconstituted sun-dried tomatoes
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup diced mushrooms
• 1/4 cup prepared pesto sauce
• 4 (8 ounce) bottles clam juice
• 1/2 cup heavy whipping cream
• 1/2 cup grated romano cheese
• 2 tablespoons dry white
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1 teaspoon all-purpose flour, or as needed
• 1 pound linguine

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• melt 2 tablespoons butter in a pot over medium-high heat. saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
• pour clam juice, whipping cream, romano cheese, white , garlic powder, onion powder, black pepper, and linguine into shrimp mixture. roll remaining butter in flour and add to shrimp mixture and mix well. bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. ladle pasta into bowls and spoon shrimp mixture over the top.