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Date Posted: 10:39:28 04/09/08 Wed
Author: pep
Author Host/IP: 136-56.69-92-cpe.cableone.net / 69.92.136.56
Subject: Pasta Alexander

Pasta Alexander
Blu Bistro
Published: March 20 2008 - 3:19 am
Pasta Alexander
(serves two)

Ingredients:
1T Butter
1T Olive Oil
10 Jumbo Sea Scallops
10 Jumbo Gulf Shrimp, peeled and deveined, tail-on
1 cup Button Mushrooms, sliced
1/4 cup Green Onions, diced, reserve a pinch for garnish
4oz White Wine
6oz Heavy Cream
12oz Cooked Linguine
Kosher salt and Black pepper to taste


Heat a large sauté pan to medium, add olive oil and butter followed by mushrooms, green onions, scallops, shrimp and salt and pepper to taste. Stir often. When the shrimp begin to have a cooked look to them but are not completely opaque add the white wine. Let this reduce by three quarters. When the white wine is reduced add the heavy cream and reduce by half. Add the pasta. Turn off heat. Toss the pasta in the sauce to coat and warm through. Divide the pasta, seafood and sauce into two bowls and garnish with green onions.

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