Linguine w/Seafood Sauce
Source of Recipe
Light and Tasty October/Novemeber 2001 via Louise at rdj
Believe it or not, I made this exactly as written and it was easy, fast
and excellent. Even Cliff ( husband) said it was a keeper and he usually
just says "it's OK" even if it was really good. I was skeptical of the
lemon juice but it made the dish. I never thought to add sour cream to
the pasta, but that worked really well too.
Linguine w/Seafood Sauce
4 green onions, sliced
1 garlic clove, minced
2 T. butter
1 Lb. cooked medium shrimp, peeled and deveined
1 can (6 1/2 oz.) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine
2 T. lemon juice
1/2 cup minced fresh parsley
1 t. dried basil
1 t. dried oregano
1/2 t. salt
1/4 t. pepper
12 oz. uncooked linguine
2 T. cornstarch
2 T. cold water
1/4 cup reduced-fat sour cream
In a large nonstick skillet, saute onions and garlic in butter for 4-5
minutes or until tender. Stir in the next 10 ingredients. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook
linguine al dente to package directions.
Combine cornstarch and water until smooth; gradually add to seafood
mixture. Bring to a boil; cook and stir for two minutes or until
thickened. Drain linguine; toss with sour cream. Place in a serving
bowl; add seafood sauce and toss to coat.
Yield: 6 servings.
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