Seafood linguine

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
½ cup Finely chopped onion
5 \N 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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