Low fat recipe. Prepare linguine according to package directions. Heat the olive oil in a pan to medium-high heat. Add in the garlic, shrimp and chicken. Cook until the chickaen is no longer pink.

Whisk flour, milk, sherry, and parmesan. Then add into the pan and bring to a boil. Stir at the same time. Reduce heat to medium and cook for 5 minutes to thicken the mixture. Add in cayenne, tomatoes (pick tomatoes with a firm feel, not squishy) , and peas. Season with salt and pepper.

Dish up the linguine into plates and pour the sauce on top.