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Creamy Seafood Linguine

chef.cristian's picture
Ingredients
  Linguine 8 Ounce
  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
  Cornstarch 1 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
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
Directions

Cook the pasta according to the directions on the package.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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