Linguine With Sun Dried Tomatoes Olives And Lemon Recipes
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
SUN-DRIED TOMATO LINGUINE
We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.
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