Chorizo, Shrimp and Scallops in a Cajun Cream Linguine

Last night was a restless night. Didn't want to go out- didn't take any calls. Just needed to do something with my hands, keep my mind on auto-pilot and be alone, so I made two batches of a Rigatoni Bake (to freeze for later) and some Linguine with Chorizo, Shrimp, Scallops and Sweet Peas in a Cajun Cream sauce (kinda like Incendio's Orlean pasta, but lets just say, it didn't cost $16.99 per serving to make).

I'm not an exact person so I always suggest TASTING AS YOU COOK.  Who knows, you might be weird and not like the same amount of things I like--but I can still provide you with some ideas and direction.


Ingredients


Chorizo chopped (amount as desired) 
1/2 Onion chopped
Shrimp (shelled and deveined as desired)
Scallops (as desired)
1 Fresh Lemon wedge
1 tbs Flour 

1 cup of Whipping Cream (a.k.a. Heavy Cream)

Chicken Broth as desired
Peas (2 handfuls)
Fresh grated Parmesan (1 handful)
Cajun Spice
Nutmeg
Thyme
Salt and Pepper (as desired)
Flat Leaf Parsley


Preparation

Cook Linguine per instructions. Set Pasta aside.


Spray wok with PAM and cook Chorizo and Onions on medium high to desired doneness. Remove from heat and set aside. Reserve Chorizo oil and add Shrimp and Scallops. Cook until cooked through. Squeeze lemon juice onto seafood mixture. Combine with Chorizo and Onions. Sprinkle flour over mixture and stir to coat evenly. Add Cream. Stir until sauce begins to thicken. Add Chicken Broth to reach desired sauce texture. Add Peas and all the ingredients up to Pepper. I wouldn't add too much salt though--because you can get your salt hit from the Chorizo. 


Combine Linguine with mixture and mix well. Let stand for 3 minutes--if you have used fresh Linguine--the Linguine will absorb some of the sauce. If you have used dry then it will still absorb but not as much. Garnish with  extra Parmesan Cheese as desired and Parsley.


-> Adam approved.