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.
Creamy Seafood Linguine
Creamy Seafood Linguine
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 6 ounces uncooked linguine
- 1 tablespoon cornstarch
- 1 cup fat-free evaporated milk
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1/2 pound uncooked large shrimp, peeled and deveined
- 1/2 pound bay scallops
- 3 tablespoons white wine or reduced-sodium chicken broth
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
- 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.
- 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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