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Ingredientes
- 1 pound peeled, deveined, cooked shrimp, jumbo cocktail
- 1 1/2 pound scallops
- 1 stick butter
- 2 lemons
- 1 T minced fresh garlic
- 2 T minced parsley
- 1 1/2 c. white wine
- 2 cans artichoke hearts, packed in water and liquid removed
- 2 c. crumbled Bleu cheese
- 2 pound cooked linguine
Direcciones
- In a large fry pan saute scallops in butter till almost done, add in juice of 2 lemons, white wine, garlic and parsley. Add in cooked shrimp and coat with butter. Spread cooked linguini over bottom of large baking dish.Spoon seafood on top of linguini and pour all pan drippings over entire dish. Cut artichoke hearts into quarters and sprinkle over seafood.
- Sprinkle crumbled Bleu cheese over seafood and bake in 350 degree oven for 10 min to heat Bleu cheese. Garnish with parsley sprigs and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 508 | |
| Calories from Fat 138 | 27% |
| Total Fat 15.72g | 20% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 470mg | 20% |
| Potassium 472mg | 13% |
| Total Carbs 60.64g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.58g | 2% |
| Protein 24.59g | 39% |
