Linguine with Seafood Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
4 green onions, sliced |
1 garlic clove, minced |
2 tablespoons butter |
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:
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.
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