Creamy Seafood Linguine

Recipe Ingredients

8 oz	227g	Linguine
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onions
5		Garlic cloves - minced
3 tablespoons	45ml	Dry white wine
		(or nonalcoholic white wine)
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Evaporated skim milk
1/2 teaspoon	2.5ml	Ground coriander
8 oz	227g	Large shrimp - peeled, deveined
8 oz	227g	Bay scallops
3 tablespoons	45ml	Snipped fresh parsley
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm.

Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium-high heat. Add the onions and garlic. Cook and stir about 5 minutes or until the onions are golden brown. In a small custard cup, stir together the wine and cornstarch until smooth. Stir the wine mixture and milk into the onion mixture. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat. Stir in the coriander and cook for 1 minute. Then add the shrimp and scallops. Return to a simmer. Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque. Stir in the parsley, salt and pepper. Serve on top of the hot pasta.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 425; Fat: 6 grams (13% of calories); Cholesterol: 107 milligrams; Sodium: 522 milligrams; Fiber (grams) 1.9.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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