Chicken and Shrimp Linguine

1 pound linguini pasta

¼ teaspoon ground nutmeg

1 pinch cayenne pepper

½ teaspoon onion powder

½ teaspoon ground black pepper

4 tablespoons butter

½ cup milk

1 cup heavy cream

2 tablespoons olive oil

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves - cut into cubes

¾ cup white wine

1 pound medium shrimp - peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.

In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.

In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.

Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.