Wine Shrimp and Vegetables

1 bag Linguine
2 tablespoons olive
1 clove garlic, finely chopped
2 medium green oinions, sliced
2 medium carrots, thinly sliced
1 tablespoon chopped fresh parsley
1 pound uncooked medium shrimp in shells
(1 pound of sea scallops)(optional)
1/2 cup (dry) white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper (optional)
1/2 tablespoon butter
-Fresh Parmasaen cheese

1. Peel shrimp . Make a shallow cut lengthwise down back of each shrimp; was out vein.
2. Boil water, heat pasta.
3. Heat oil in 12 inch nonstick skillet over medium heat. Cook garlic, onions, carrots, and parsley in oil about 5 minutes, stirring occasionally , until carrots are crisp-tender.
4. Stir in shrimp and remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
5. Serve shrimp and sauce over linguine top with parmasean (LOTS)