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Linguine with Shrimp, Scallops, and Chorizo

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Oh, I do love a recipe title that uses the Oxford comma.  Thank you, Brian Boitano.

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I also love a recipe that uses 1-1/2 cups of white wine.

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That’s pretty much the end of the story.  Just sauté some diced chorizo and shallots in olive oil, then add the wine and simmer until reduced.  Cook the seafood in batches so that you don’t overdo it and then just toss it all together.

If you happen to be a wimp when it comes to spicy you may want to be particular when you pick out your chorizo.  In other words, don’t make the same mistake I made.

Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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