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Creamy Seafood Linguine

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! “To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread,” she adds. TASTY TIP Carole’s seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
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Ingredients

  • 6 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup fat-free evaporated milk
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 3 tablespoons white wine or reduced-sodium chicken broth
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
  2. In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes.
  3. Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts

1 each: 394 calories, 7g fat (3g saturated fat), 113mg cholesterol, 749mg sodium, 46g carbohydrate (11g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat, 1/2 fat-free milk.

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