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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 pound fresh or possibly frzn sea scallops
- 1/2 pound fresh or possibly frzn med. shrimp in shells
- 2 c. fresh pea pods or possibly 1 (16 ounce) pkg. frzn pea pods
- 1/2 c. sliced green onion
- 3 cloves garlic, chopped
- 3 T extra virgin olive oil or possibly veg. oil
- 3 T butter
- 2 teaspoon dry parsley flakes
- 1 teaspoon dry basil, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 c. oil-pack sun-dried tomatoes, liquid removed and cut into thin strips, or possibly 1 sm. tomato, seeded and minced
- 10 ounce linguine, cooked and liquid removed
- 3 T freshly grated Parmesan or possibly Romano cheese
Direcciones
- Thaw scallops and shrimp, if frzn. Cut scallops in half. Peel and devein shrimp. In a medium bowl put together scallops and shrimp; set aside.Thaw pea pods, if frzn. Cut in half; set aside. In frying pan cook onion and garlic in hot oil and butter over medium-high heat for 30 seconds. Add in half of the scallop and shrimp mix, parsley, basil and red pepper. Cook and stir for 3-4 min or possibly till scallops are opaque and shrimp turn pink. Remove scallop mix with slotted spoon; set aside. Repeat with remaining scallops and shrimp.
- Return all of the scallop mix to frying pan. Add in pea pods and tomatoes. Cook and stir for 2 min more. Toss scallop mix with linguine. Transfer to platter and sprinkle with cheese. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 58 | 17% |
| Total Fat 6.61g | 8% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 222mg | 9% |
| Potassium 500mg | 14% |
| Total Carbs 41.23g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.53g | 2% |
| Protein 28.36g | 45% |
