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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! âTo dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread,â she adds. TASTY TIP Caroleâs seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says. 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:
1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
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, for 3-5 minutes or until shrimp turn pink.
3. Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
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