Seafood Linguine
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Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
28
High
Nutrition per serving
Calories734.1 kcal (37%)
Total Fat34.3 g (49%)
Carbs69 g (27%)
Sugars3.1 g (3%)
Protein36.9 g (74%)
Sodium925.3 mg (46%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
500gLinguine pasta
⅓ cupbutter
2shallots
large, finely diced
2cloves garlic
finely minced
1 ½ cupswhipping cream
35% milk fat
1 cupparmesan cheese
freshly grated
2 Tbspparsley
chopped
1can lobster pieces
frozen, or crabmeat thawed and broken into pieces, alternately, you could use a cup or so of fresh cooked and cut up lobster
12scallops
large, foot removed
2 cupsfrozen pre-cooked shrimp
thawed
salt
to taste
pepper
to taste
Instructions
Step 1
Melt butter in large frying pan.
Step 2
Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
Step 3
Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
Step 4
Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
Step 5
Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
Step 6
Heat over medium/low temperature until cream comes to a low simmer.
Step 7
Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
Step 8
Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
Step 9
*TIP* – Heat dinner bowls/plates and serving bowl
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