Linguine with Seafood Sauce Recipe

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Linguine with Seafood Sauce Recipe

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Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 green onions, sliced
  • 1 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (6-1/2 ounces) chopped clams, undrained
  • 1 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup reduced-fat sour cream

Directions

In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions.
Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat. Yield: 6 servings.
Originally published as Linguine with Seafood Sauce in Light & Tasty October/November 2001, p42

Nutritional Facts

1-1/3 cups: 337 calories, 8g fat (3g saturated fat), 139mg cholesterol, 632mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.

  • 4 green onions, sliced
  • 1 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (6-1/2 ounces) chopped clams, undrained
  • 1 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup reduced-fat sour cream
  1. In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions.
  2. Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat. Yield: 6 servings.
Originally published as Linguine with Seafood Sauce in Light & Tasty October/November 2001, p42

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