8 ounces uncooked bow tie pasta

6 tablespoons butter, cubed and divided

8 ounces uncooked bay scallops

8 ounces uncooked medium shrimp, peeled, deveined and tails removed

1 teaspoon garlic powder

1/2 teaspoon each salt and pepper

1 medium shallot, finely chopped

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

2/3 cup dry white wine

2 cups heavy whipping cream

1/2 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

8 ounces Wood River Creamery® Original Cheddar Gruyere cheese, finely shredded (about 2 cups)

8 ounces fresh baby spinach (about 8 cups), coarsely chopped

1 cup fresh basil leaves, chopped

Additional Wood River Creamery® Original Cheddar Gruyere cheese, shaved

Fresh basil leaves

1. Cook pasta according to package directions until al dente; drain. Keep warm.
2. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the bay scallops, shrimp, garlic powder, salt and pepper; cook and stir for 4-5 minutes or until scallops are opaque and shrimp turn pink. Transfer seafood to a bowl. Keep warm.
3. Melt remaining butter in the same pan over medium heat. Add shallot and sun-dried tomatoes; cook and stir for 3 minutes. Reduce heat to medium-low. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan.
4. Reduce heat to low. Gradually stir in the cream, paprika and red pepper flakes. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Reduce heat to low. Gradually stir in the Original Cheddar Gruyere cheese until melted.
5. Add the spinach, basil and seafood; cook and stir until spinach is wilted. Stir in pasta; heat through. Remove from the heat. Season with salt and pepper. Sprinkle with additional Cheddar Gruyere. Garnish with basil.

Recipe Tip: This recipe was tested with sauvignon blanc wine.

Recipe & Photo Courtesy: Dairy Farmers of Wisconsin