Seafood Linguine

So this past weekend Janelle and I decided to have a girl’s spa weekend, and the best part was the menu! We ate the dish that best summarizes what our two significant others can’t/won’t eat – seafood linguine. They both hate seafood, and with my boyfriend’s dairy allergy, delicious cream sauces are out. So here is what we managed to create, and it was excellent, if I do say so myself. Just remember we didn’t say it was healthy.

Seafood Linguine
Prep time: 5 minutes
Cook time: 10-15 minutes
Yields: 4 servings

1-2 handfuls linguine noodles (or equivalent thin noodle – we used spaghetti)
1 brick cream cheese
3/4 cup chicken broth, more on hand
1 cup grated Parmesan cheese
1-3 tsp red pepper flakes, optional
1-3 cloves crushed garlic
Assorted seafood (we used shrimps, baby scallops, and mussels)

Cook pasta in boiling water until done (approx. 8 minutes).

Melt cream cheese in sauce pan over medium heat. Pour in chicken broth and cheese. Add more chicken broth as needed to obtain desired consistency. Stir in red pepper flakes if desired.

If you are using mussels, steam them. Things like shrimp and scallops can be pan-fried with the crushed garlic over medium-low heat. (If you are unable to pan-fry any of your seafood, you can add the garlic to the sauce.)

Serve with bread if desired. And enjoy!

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