1 lb large shrimp
10 large sea scallops
3 sun-dried tomatoes
5 button fresh mushrooms
1 cup fresh broccoli
1 cup heavy whipping cream
1/3 cup grated parmesan cheese
2 large garlic cloves
0.5 cup chopped onion
0.5 teaspoon garlic powder
0.25 teaspoon crushed red pepper flakes
0.125 teaspoon cayenne pepper
0.125 teaspoon salt
4 tablespoons salted butter
1 tablespoon olive oil
4 ounces cooked linguine (broken in half before cooking)
1 dried parsley (to garnish)
Sprinkle shrimp and scallops on one side with garlic powder.
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.
Add scallops and saute until opaque and have a little brownish sear on a few of the sides remove to the shrimp in bowl.
In hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
Add sundried tomatoes and let cook about 2 minutes.
Pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
Add crushed red pepper, cayenne, and salt stir well.
Add Parmesan cheese and reduce heat to medium low.
Add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
Add broccoli and pasta toss well, raise heat to medium or medium high just to thoroughly heat everything through.
Serve with a little sprinkle of parsley.