Creamy Seafood and Artichoke Linguine
Ingredients
-
4
tablespoons
butter
-
3
pieces
shallots (minced)
-
½
cup
white wine
-
1
pound
thick white fish (such as halibut, cut into 1" chunks)
-
3
cloves
garlic
-
1
14 ounce can
artichoke hearts (drained and chopped)
-
1¼
cups
heavy cream
-
⅔
cup
freshly grated parmesan cheese
-
1
teaspoon
lemon zest (about half a lemon)
-
3
cups
fresh spinach leaves
-
8
ounces
whole-wheat linguine (cooked to package directions)
-
to taste
salt and pepper
Instructions
- Melt the butter in a large skillet over medium heat and cook the shallots until soft.
- Add the white wine and boil until reduced almost completely.
- Stir in the chopped fish, garlic, and artichoke hearts, cooking until the seafood is nearly done.
- Pour in the heavy cream, parmesan, and lemon zest, cooking until the sauce thickens.
- Add the spinach leaves and cooked pasta, stirring to combine.
- Serve warm, topped with extra parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
404
Total fat
39g
Total carbohydrates
8g
Total protein
3g
Sodium
150mg
Cholesterol
132mg
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