Spicy Shrimp And Scallop Alfredo

• 1 lb large shrimp, peeled and deveined
• 10 large sea scallops, drained well and 1/4 cut
• 3 sun-dried tomatoes, julieened
• 5 button fresh mushrooms, sliced (optional)
• 1 cup fresh broccoli, cut up in small pieces (steamed almost until tender)
• 1 cup heavy whipping cream
• 1/3 cup grated parmesan cheese
• 2 large garlic cloves, crushed
• 1/2 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 4 tablespoons salted butter
• 1 tablespoon olive oil
• 4 ounces cooked linguine (broken in half before cooking according to package directions)
• dried parsley (to garnish)

1. sprinkle shrimp and scallops on one side with garlic powder.
2. place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
3. add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
4. in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
5. add sundried tomatoes and let cook about 2 minutes.
6. pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
7. add crushed red pepper, cayenne, and salt stir well.
8. add parmesan cheese and reduce heat to medium low.
9. add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
10. add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
11. serve with a little sprinkle of parsley.
12. enjoy.

shrimp, well, tomatoes, mushrooms, fresh broccoli, heavy whipping cream, parmesan cheese, garlic, onion, garlic powder, red pepper, cayenne pepper, salt, butter, olive oil, linguine, parsley

Taken from www.food.com/recipe/spicy-shrimp-and-scallop-alfredo-383005 (may not work)