Substitute any kind of pasta to suit your tastes. You could also switch out the Pesto Cream sauce for a Marinara and add Mussels to zest it up a bit.
1 tbsp canola oil 14 oz cooked gluten Free linguine 6 oz (weight) cubed salmon 4 oz " " small scallop 6 oz " " shrimp ( tails off) 12 fl oz 36% heavy cream (not sweetened) 2 tbsp Pesto 2 fl oz asiago cheese
1. In medium saute pan heat oil and seafood portions, cook 2-4 minutes. 2. Add Cream, let reduce by a third then add pesto and 1 oz of the asiago... stirring well. 3. Add heated pasta to the pan and coat well, continue cooking until sauce is as thick as you like it. 4. Divide into 2 Pasta dishes and top with remaining Asiago cheese.