fish and shrimp scampi, take two

so, when we made fish scampi to celebrate valentine's a couple weeks back, i liked it but i didn't love it.  the recipe sounded so great, but i know there was more that i could do to make it spectacular.  i've made some changes, added some pictures, and attempted the dish again.  i think i knocked it out of the park on round two.  if you make it, tell me what you think... amberjack and shrimp scampi:

drizzle both sides an 8 ounce fillet of gulfcoast amberjack (c'mon, go for the splurge. the gulf fisherman are still trying to recover from the oil spill and they could really use your support.) with olive oil and sprinkle it with kosher salt and freshly ground black pepper.  roast the fish in a 400 degree oven in a baking pan for about 18 minutes (the roasting time will depend upon the thickness of the fillet, but you want it to be cooked through, yet not charred.  although, i do love a good charred fish, just not for this recipe.).
in a saute pan add 1 tablespoom of olive oil and 2 cloves of freshly minced garlic.  gently saute garlic, then add 12 medium peeled and deveined gulf shrimp and a pint of freshly chopped cherry tomatoes.  saute shrimp until almost done, then remove from the pan and set aside.  add splash of white wine to stop cooking and deglaze pan.  add 2 ounces of chicken stock and 2 tablespoons of grated parmesan cheese.  remove 1/3 of sauce from pan and add to the shrimp.
now add 1 cup of chopped broccolini to the pan, continue to saute.  then add 1/4 pound of cooked linguine and toss to mix.  remove from the heat.
as soon as the amberjack is ready, in another pan reheat the shrimp and the sauce you set aside earlier.  add one tablespoon of butter to the scampi sauce while reheating it, then top sauce and shrimp next to the fish.  plate pasta right by the seafood.