Rick's Bayou Shrimp and Scallops Pasta

This started out as an Emeril recipe that featured chicken. After several adjustments, I've found that it's pretty good with shrimp and scallops.

Ingredients

• 1 pound linguine
• 1/4 cup kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound of shrimp (can be medium or large sized)
• 1 pound scallops
• 2 tablespoons Emeril's Essence
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water

Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, add the onions and and garlic to the pan and saute. Cover the shrimp and scallops with Essence, then add the shrimp and scallops. Cook for several minutes, remove shrimp and scallops.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the sea food to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and toss to blend. Serve immediately.

Delicious.