1 or 2 dozen shrimp (if you use scallops, use 1 dozen)
1 lb. scallops (optional)
1 or 2 green onions, minced
1/2 tsp. tarragon
3/4 c. chicken stock
2 tsp. lemon juice
1/2 c. wine, white
2 tbsp. minced parsley
6 tbsp. butter
3 tbsp. oil
Paprika, optional
1 tsp. flour
Freshly ground pepper
1 lb. linguini noodles
1/2 c. Romano cheese, grated

Saute garlic, onion and herbs in butter and olive oil over medium heat for 1 minute. Add shrimp and scallops and toss around for 2 minutes. Sprinkle with paprika and pepper.

Add flour and cook 1 minute. Add wine and chicken stock. Cook 2 minutes, stirring. Pour 2/3 of mixture into bowl and toss with noodles and grated cheese. Pour onto an oven proof serving platter and put in 350 degree oven for 5-10 minutes until cheese is melted some.

While in oven, add lemon juice and parsley to remaining shrimp mixture. Stir and heat quickly and pour over noodles on platter. Serve immediately. Serves 4-6.