Whole Wheat Linguine with Shrimp and Scallop in Cream Sauce

Bring a large pot of salted water to a boil and cook the linguine according to package directions.

While the water comes to a boil, heat a sauté pan over medium-high heat and add the butter and olive oil.

Pan-sear the scallops until lightly browned, then remove them from the pan and set aside.

Add the shrimp to the same pan and cook until just done. Remove and set aside with the scallops, adding a little more butter if necessary.

Add the bacon to the pan and cook for about 1 minute, then add the garlic.

For a thicker sauce, stir in the optional flour before adding the liquids.

Add the white wine and chicken broth or stock.

Simmer for 2-3 minutes.

Add the heavy whipping cream, tomatoes, and basil.

Continue to simmer for another 5 minutes.

Return the shrimp and scallops to the pan.

Stir in the Parmesan and season with salt and freshly ground black pepper.

Add the cooked linguine and toss gently until the pasta is evenly coated with the sauce. Serve immediately.