Copycat Calypso Shrimp Linguine with Scallops - Home Cooked Recipe #83

I recently went to lunch with some girlfriends to Bahama Breeze. It is the first time I have been there in years and years. I had a lighter portion of their Calypso Shrimp Linguine. Although I was not in love with their prices, I WAS in love with this pasta dish and wish I had ordered the regular size portion. I scoured the internet looking for copycat recipes and I found some! They all had the exact same ingredients so I wrote it down and made it myself!  There are a couple of small tweaks I made to the recipe. I did not cook the scallions, but mainly used them for a garnish on top. Instead I used 1/2 of a small diced onion during the actual cooking. And I topped mine with loads of grated Parmesan, because CHEESE. Plus I added scallops as well because the more shellfish the better I say. Bonus, I made the recipe on October 17th, which is National Pasta Day!

Copycat Calypso Shrimp Linguine

Ingredients:

• 1 box linguine
• 1 lb large shrimp, peeled and deveined
• 1 lb bay scallops
• 1 stick butter
• 1/2 small onion, diced
• 1 cup heavy cream
• 3 scallions, sliced
• 2 tbs diced tomatoes
• 1/2 cup grated Parmesan 
• 1 cup clam juice
• 1 cup chicken broth
• 4 tbs blackening seasoning (I make my own but you could use store bought)
• 1 tsp cayenne
• salt and pepper

Directions:
Whisk together clam juice, chicken broth, blackening seasoning, and cayenne. Refrigerate until ready to use (you can make this ahead of time). Cook linguine according to package directions, While linguine is cooking, heat up a large saute pan on medium high. Add butter. Saute onion for 2 to 3 minutes. Season shrimp and scallops with salt and pepper and saute in butter/onions until cooked through, about 5 minutes. Add in broth and heavy cream. Simmer for 5 minutes. Toss in cooked linguine until well coated. Plate. Garnish with scallions, tomatoes, and Parmesan. Enjoy!