Seafood Linguine

Seafood Linguine

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 20 min

Ingredients

  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 8 ounces sea scallops
  • 8 ounces uncooked medium shrimp, peeled and deveined
  • 1 cup chopped red onion
  • 2 medium red and/or yellow bell peppers, chopped
  • 3 cloves garlic
  • 1/2 cup frozen green peas
  • 1/2 cup dry white wine [or chicken broth]
  • 1 bottle (8 oz.) clam broth
  • 8 ounces linguine [or spaghetti], cooked and drained

Directions

  1. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.
  2. Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.
  3. Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.
Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 420
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 790 mg
Total Carbs 56 g
Dietary Fiber 4 g
Sugars 8 g
Protein 25 g
Vitamin A 60 %
Vitamin C 140 %
Calcium 8 %
Iron 15 %
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