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Sundried Tomato Seafood Linguine

Barry C. Parsons
  • 30 minutes
  • Serves 4

INGREDIENTS

24

Scallops

24

Shrimp

2 cloves

Garlic

1/4 cup

Sun dried tomatoes, oil packed

3 tbsp

Tarragon, fresh

3 tbsp

Dijon mustard

1 1 pound package

Linguine, fresh

1 cup

Red pepper

1

Salt and pepper to season

3 tbsp

Olive oil

2 cups

Whipping cream

4 oz

White wine