Cooking Instructions

• Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
• Season the seafood lightly with salt and pepper.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
• Add the seafood to the skillet. Cook for 2-3 minutes per side until the shrimp is pink and the scallops are opaque. Remove the seafood from the skillet and set aside.
• Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
• Stir in the heavy cream and broth. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3-5 minutes.
• Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
• Add the drained pasta and the cooked seafood back into the skillet. Toss everything to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
• Stir in the fresh parsley. Serve immediately.