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Ingredientes
- 1 c. bottled clam juice
- 1/2 c. dry white wine
- 3/4 pound lg. shrimp, peeled & deveined
- 1/2 pound sea scallops, quartered
- 3 T unsalted butter
- 1 T extra virgin olive oil
- 2 cloves garlic, finely minced
- 3 green onions, finely minced
- 1 1/2 T chopped fresh parsley
- 1/2 teaspoon warm pepper sauce
- Salt & pepper to taste
- 1 pound linguine
- Lemon wedges for garnish
- Parsley sprigs for garnish
Direcciones
- In a medium frying pan, put together clam juice and wine, simmer 10 min. Add in shrimp and scallops. Poach over medium heat, stirring occasionally, till just opaque throughout, about 3 to 5 min. Using a slotted spoon, remove seafood to large bowl. Reserve the broth in frying pan.In small saucepan, heat 2 tbsp butter in extra virgin olive oil over moderately low heat. Add in garlic, green onions and parsley and cook, stirring, for 10 seconds. Add in 1/2 cup of the reserved seafood broth. Remove from heat. Season with hot pepper sauce and salt to taste. Cover and keep warm.
- In a large pot of salted boiling water, cook pasta till tender. Drain. Place pasta in a large serving bowl. Toss with remaining 1 tbsp butter and 1/2 cup of reserved seafood broth. Top with shrimp and scallops. Pour the warm garlic-parsley sauce over all. Toss well and garnish with lemon wedges and parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 34 | 10% |
| Total Fat 3.9g | 5% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 225mg | 9% |
| Potassium 363mg | 10% |
| Total Carbs 48.1g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.86g | 2% |
| Protein 21.19g | 34% |
