seafood linguine
- Categories
- April 1991
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| ½ cup | Finely chopped onion |
| 5 | Garlic cloves; minced |
| 1 tablespoon | All purpose flour |
| ½ teaspoon | Ground coriander |
| 3 tablespoons | Dry white wine |
| 1 cup | Whipping cream |
| 8 ounces | Uncooked shrimp; peeled, deveined |
| 8 ounces | Bay scallops |
| 3 tablespoons | Chopped fresh parsley |
| 12 ounces | Linguine; freshly cooked |
Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley.
Season to taste with salt and pepper. Pour over linguine and serve.
Serves 4.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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