Seafood Linguine With Lemon And Basil Sauce Recipe
Servings: 4
Ingredients
- 2 tsp Extra virgin olive oil
- 3 x Cloves garlic, minced
- 1 sm Onion, julienned
- 1/2 lb Fresh clams, rinsed
- 1/2 lb Mussels, scrubbed and debearded
- 1/2 c. Dry sherry
- 1/2 lb Peeled shrimp, (16 to 20)
- 1 lb Seasonal whitefish, (such as cod or possibly halibut), diced
- 1 c. Heavy whipping cream
- 1 x Lemon, Zest of
- 1/2 x Lemon, Juice of
- 3 Tbsp. Minced fresh basil
- 1/2 c. Freshly grated Parmesan cheese
- 1 lb Fresh linguine, cooked al dente
- Â Â Salt
- Â Â Cracked black pepper
Directions
- In a very large saute/fry pan, heat the extra virgin olive oil over high heat till very warm. Add in the garlic and onion and lightly saute/fry till fragrant, about 1 minute. Add in the clams and mussels and cook just till they start to open, about 3 min. Add in the sherry and reduce by half over high heat. Add in the shrimp, whitefish, and cream and cook till the cream starts to thicken and the shrimp just turn pink, 2 to 3 min. Add in the zest, lemon juice, 1 Tbsp. of the basil, and half of the Parmesan cheese and bring to a boil. Add in the cooked pasta and bring to a boil again. Season to taste with salt and pepper. Transfer to a serving platter. Sprinkle the remaining Parmesan cheese and the basil over the top. Garnish with lemon slices and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 809 | |
| Calories from Fat 189 | 23% |
| Total Fat 21.51g | 27% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 491mg | 20% |
| Potassium 833mg | 24% |
| Total Carbs 97.35g | 26% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.45g | 4% |
| Protein 46.24g | 74% |
