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Creamy Seafood Linguine Recipe
|Olive oil||1 Tablespoon|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), minced|
|Dry white wine/Nonalcoholic white wine||3 Tablespoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Large shrimp||8 Ounce, peeled and deveined|
|Bay scallops||8 Ounce|
|Snipped fresh parsley||3 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
Calories 279 Calories from Fat 34
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 97.7 mg
Sodium 386 mg16.1%
Total Carbohydrates 33 g11%
Dietary Fiber 1.6 g6.5%
Sugars 7.1 g
Protein 25 g49.2%
Vitamin A 17.8% Vitamin C 21.6%
Calcium 21.7% Iron 19.7%
*Based on a 2000 Calorie diet
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the oil and heat over medium-high heat.
Add the onions and garlic.
Cook and stir about 5 minutes or until the onions are golden brown.
In a small custard cup, stir together the wine and cornstarch until smooth.
Stir the wine mixture and milk into the onion mixture.
Bring the mixture to a simmer over medium heat, stirring constantly.
Reduce the heat.
Stir in the coriander and cook for 1 minute.
Then add the shrimp and scallops.
Return to a simmer.
Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque.
Stir in the parsley, salt and pepper.
Serve on top of the hot pasta.