Seafood and Asparagus with Linguine recipe
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Ingredients
- ½ pound uncooked linguine 2 tablespoons olive oil 2 cups sliced fresh mushrooms 1 cup dry white wine ½ pound medium shrimp, peeled and deveined 1 pound steamer clams in shell, scrubbed 1 pound asparagus, trimmed and cut into 2-inch pieces ½ pound bay scallops ⅓ cup freshly grated Parmesan cheese
Nutrition Info
- 618.2 caloriescarbohydrate: 54.9 gcholesterol: 185.7 mgfat: 12.7 gfiber: 4.8 gprotein: 58.6 gsaturatedFat: 2.6 gservingSize: -sodium: 483.7 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Seafood and Asparagus with Linguine
Directions
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Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander, cover and keep warm.
Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms, stir and cook for 3 minutes. Pour in the wine and bring to a boil, add the shrimp.
Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.