Seafood Riviera
Ingredients
The pasta
The seafood
-
½
lb
scallops
-
½
lb
shrimp
The sauce
-
2
tbsp
olive oil
-
½
cup
sundried tomatoes
-
8
oz
mushrooms, sliced
-
½
cup
artichoke hearts
-
2
tbsp
pesto
-
¼
cup
Romano cheese, grated
-
½
cup
heavy cream
-
¾
cup
chicken stock or vegetable stock
-
1
tsp
granulated garlic
-
1
tsp
granulated onion
-
¼
tsp
black pepper
-
2
tbsp
butter
-
1
tbsp
flour
Pesto ingredients
-
2
bunches
basil leaves
-
½
bunch
Italian parsley leaves
-
2
cloves
garlic
-
¼
cup
pine nuts or walnuts, toasted
-
¼
cup
Romano cheese, grated
-
¼
cup
olive oil
Instructions
- Prepare the pesto by blending basil, parsley, garlic, toasted nuts, and cheese in a food processor, then drizzle in olive oil until smooth.
- Cook the pasta according to package instructions.
- Heat olive oil in a large pan, sauté scallops and mushrooms for 2 minutes, then add shrimp and cook until nearly done.
- Add stock, heavy cream, pesto, and seasonings to the pan, mixing off the heat.
- Stir in sun-dried tomatoes, artichoke hearts, and Romano cheese, bringing the sauce to a light boil.
- Add butter mixed with flour to thicken the sauce, reduce heat, and let it simmer until slightly thickened.
- Serve the seafood mixture over the cooked linguine.
Nutrition Facts (estimated)
Servings
2
Calories
1232
Total fat
53g
Total carbohydrates
121g
Total protein
69g
Sodium
2141mg
Cholesterol
442mg
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