Seafood Linguine Recipe serves: 4
Prep Time 20 min
Cook Time 20 min

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 %

Seafood Linguine

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.

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