Seafood And Artichoke Heart Ecstasy

• 2 lbs fresh peeled deveined shrimp
• 1 lb fresh sea scallop
• 1/2 cup unsalted butter
• 6 tablespoons olive oil
• 4 garlic cloves, sliced paper thin
• 2 shallots, chopped
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 2 (6 ounce) jars marinated artichoke hearts
• 1 (10 1/2 ounce) can chicken broth
• 1 cup fish stock
• 1 cup white wine
• 4 tablespoons of chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 2 lemons, zest of
• 6 ounces grated Italian cheese blend

1. Melt butter with olive oil in a deep skillet.
2. Add garlic, shallots and mushrooms.
3. Cook on med high for several minutes, until the mushrooms get darker.
4. Add both broths, crushed red pepper and wine.
5. Let boil for several minutes until reduced by at least 1/4.
6. Add artichoke hearts and juice.
7. Return heat to high, add shrimp and scallops.
8. Lower heat and cover.
9. When shrimp turns opaque, it is ready!
10. Add the parsley and zest.
11. Serve over pasta and sprinkle individual dishes with cheese.
12. Salt and pepper as desired.

shrimp, unsalted butter, olive oil, garlic, shallots, baby portabella mushrooms, chicken broth, fish stock, white wine, fresh parsley, red pepper, lemons, italian cheese

Taken from www.food.com/recipe/seafood-and-artichoke-heart-ecstasy-135637 (may not work)