Seafood Linguine Alfredo

 In this photo: served with a side of spinach.

  • 1 garlic, minced
  • 2 tablespoons butter, plus a little extra
  • 8-10 raw sea scallops
  • 20 medium raw shrimp
  • 1/2 cup (soy) milk
  • 1 1/2 teaspoons minced fresh parsley (or dried parsley to cover well) 
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water
  • 1/4 cup grated Parmesan cheese
  • 2 cups cooked linguine
  • salt and pepper to taste

  1. In a large saucepan, saute garlic in butter. Add scallops and shrimp. Cook until no longer pink.  Stir in the milk and parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes.
  2. Add linguine to seafood and cream sauce. Stir and let the sauce thicken more. 
  3. Serve with a side vegetable- spinach, broccoli, etc. 


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