Shrimp and Scallop Genovese at Villa Sorrento in Bradenton

BRADENTON, Fla. — This week’s recipe in the Chef’s Kitchen comes courtesy of Chef Eugenio Rizzo’s father.

“When my father came over from Palermo, Sicily, he created this dish when he opened up our restaurants,” said Rizzo.

Chef Eugenio Rizzo hails from Villa Sorrento in Bradenton.

And he offers this dish “Shrimp and Scallop Genovese.”

Once prepped, Chef’s Italian dish is ready in less than 10 minutes.

Ingredients 3 tbs crushed garlic and olive oil

5-6 shrimp

5-6 scallops

1 tbsp Italian seasoning

1/2 cup white wine

3 heaping teaspoons crushed Roma tomatoes

1/2 cup heavy cream

1/3 cup mushrooms

3 tbsp parmesan cheese

2 pinches green onions

2 servings linguine pasta

Method On a medium-high to high heat, add olive oil and crushed garlic.

Make sure you don’t overcook your garli