Creamy Seafood Linguine
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! “To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread,” she adds.
TASTY TIP
Carole’s seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Ingredients
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6 ounces uncooked linguine
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1 tablespoon cornstarch
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1 cup fat-free evaporated milk
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1 medium onion, finely chopped
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2 garlic cloves, minced
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2 teaspoons olive oil
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1/2 pound uncooked large shrimp, peeled and deveined
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1/2 pound bay scallops
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3 tablespoons white wine or reduced-sodium chicken broth
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1/2 cup grated Parmesan cheese, divided
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2 tablespoons minced fresh parsley
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
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2.
In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes.
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3.
Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts
1 each: 394 calories, 7g fat (3g saturated fat), 113mg cholesterol, 749mg sodium, 46g carbohydrate (11g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat, 1/2 fat-free milk.
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