Seafood linguine
1 servings
Ingredients
| Quantity | 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 |
Directions
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.