Seafood Linguine Alfredo

 In this photo: served with a side of spinach.

• 1 garlic, minced
• 2 tablespoons butter, plus a little extra
• 8-10 raw sea scallops
• 20 medium raw shrimp
• 1/2 cup (soy) milk
• 1 1/2 teaspoons minced fresh parsley (or dried parsley to cover well) 
• 1 teaspoon cornstarch
• 1 teaspoon cold water
• 1/4 cup grated Parmesan cheese
• 2 cups cooked linguine
• salt and pepper to taste
• 
  

1. In a large saucepan, saute garlic in butter. Add scallops and shrimp. Cook until no longer pink.  Stir in the milk and parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes.
2. Add linguine to seafood and cream sauce. Stir and let the sauce thicken more. 
3. Serve with a side vegetable- spinach, broccoli, etc. 

*Christine*