Creamy Seafood Linguini and Garlic Bread

Ingredients

• 1 454 gram package linguini noodles
• 2 tbsp butter
• 1 pound (454 grams) jumbo prawns, peeled and de-veined
• 3/4 pound scallops (400 grams) cut into quarters
• 1 120 gram can chunk crab meat
• 2 cloves minced garlic
• 3 Tbsp flour
• 2 cups chicken stock
• 2 cups evaporated milk
• 2 Tbsp sherry
• 1, 250 gram container Philadelphia Cream cheese chive and garlic
• 1 tsp dried basil
• 1/2 cup fresh grated parmesan cheese
• 1/2 tsp each, kosher salt and black pepper 

 Directions

1. Saute the prawns and scallops in a non-stick pan over medium high heat  in the butter until the prawns are pink and cooked through and most of the moisture has been cooked out of the pan.
2. Add the garlic and saute just until it becomes fragrant. 
3. Add the flour and saute for about a minute, stirring well.
4. Add the stock, sherry, evaporated milk, basil, cream cheese, and continue to whisk until the sauce is smooth and velvety.
5. Add the parmesan cheese and the salt and pepper to taste.
6. Meanwhile, cook the linguini in well salted rapidly boiling water for app 7 minutes until the linguini is just al dente. 
7. Drain, return to pot, and pour the sauce over all. Mix well to incorporate and let rest 10 minutes before serving.

Makes 8-10 servings.

Garlic Bread

Slice on loaf of Italian bread. Melt 1/2 cup butter in the microwave in a shallow dish. Add 3-5 cloves minced garlic. Dip the sliced bread into the garlic butter, place on a baking sheet, and sprinkle with fresh grated parmesan cheese. Broil until golden (app 30-50 seconds)