Cooking Demonstration by chef Kevin Lacassin – Shrimp and Scallop Linguine

My wife is often asked if she “always eats great food” because she is married to a catering company chef. I would like to believe the answer is “yes!”  One such occasion was last weekend, when she accompanied me to a cooking demonstration that I did in Apollo Beach as part of the Parade of Homes.  The theme for the cooking demo was “easy living on the coast,” and I couldn’t think of a better recipe to share than my Shrimp and Scallop Linguine with White Wine Cream Sauce.

It is a fantastic and easy seafood pasta that combines two mild but distinct seafood flavors, jumbo Gulf shrimp and bay scallops.  This dish should have a creamy but refreshing flavor with a bite from the cayenne pepper and just the right amount of salt to remind you of the ocean.  It’s a simple romantic meal for two or perfect with a glass of wine after a day at the beach or on the boat.  It pairs well with an un-oaked chardonnay, but I prefer it on the spicier side with a pinot grigio to cool off.

If you weren’t able to make it to the live version, you can print out the recipe here (in PDF format): Shrimp and Scallop Linguine with White Wine Cream Sauce.

Below are some photos from the event, taken by Lara Lacassin.  If you would like to book one of our chefs for a cooking demo or corporate product demo, give us a call at 813.731.0819.