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Linguine With Grilled Seafood Recipe
|Green onions||3 , minced|
|Fresh spinach||12 Ounce, trimmed washed dried|
|Dried tarragon||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Dry sherry||3 Tablespoon|
|Peanut oil||1 Tablespoon (For Brushing Grill)|
|Bay scallops||3⁄4 Pound|
|Shrimp||12 Large, peeled, deveined (Extra Large Size)|
|Mushrooms||1⁄2 Pound, sliced into half|
|Linguine||1 Pound, cooked according to package directions, drained (1 Package)|
|Romano cheese||3 Tablespoon, freshly grated|
Serving size: Complete recipe
Calories 2648 Calories from Fat 557
% Daily Value*
Total Fat 68 g105.3%
Saturated Fat 29 g144.8%
Trans Fat 0 g
Cholesterol 826.3 mg
Sodium 3406.5 mg141.9%
Total Carbohydrates 284 g94.8%
Dietary Fiber 22.1 g88.5%
Sugars 12.2 g
Protein 219 g437.7%
Vitamin A 703.9% Vitamin C 206.2%
Calcium 151.8% Iron 213.7%
*Based on a 2000 Calorie diet
Saute onions until tender, about 5 minutes, stirring often.
Stir in spinach, salt, tarragon, and garlic powder.
Continue cooking 4 to 5 minutes, then mix in sherry.
Remove from heat and set aside.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook scallops and shrimp over high heat, turning occasionally.
Do not overcook.
Scallops and shrimp will turn opaque and will be slightly firm to the touch.
Grill mushrooms one minute on each side.
Toss scallops, shrimp, and mushrooms with pasta.
Mix with dressing.
Sprinkle cheese on top and serve hot.