King Neptune's Pasta
12 to 16-ounce package tail-off, de-veined shrimp
12 to 16-ounce package of bay scallops
16-ounce package linguini
1 stick butter, cut up
6-ounce jar of grated Parmesan cheese
8-ounce carton of whipping cream
3/4 cup milk
Thaw and drain all the seafood. If your shrimp and scallops are large, cut them into bite size pieces. Cook and drain the linguini and stir all your ingredients into the hot pasta. Stir over low heat until a creamy sauce forms and the seafood is firm.
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