Post by JJ Judkins on Aug 31, 2012 15:07:10 GMT -6
* Exported from MasterCook *
Margaret Carreno?s Shrimp and Scallops with Linguine
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheese Pasta
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Amount Measure Ingredient -- Preparation Method
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1 pound cooked salad shrimp
5 1/2 pounds fresh sea scallops
1/2 cup chopped green onion -- (1/2 to 1)
2 gloves minced garlic
1/4 cup butter
3 tablespoons olive oil
1 teaspoon dried red pepper
2 teaspoons dried basil
2 teaspoons dried parsley
2 cup fresh pea pods -- stems removed
1 package linguine -- (12 ounce)
1/2 cup Romano or parmesan cheese
Cook linguine according to instructions on package. While linguine is
boiling heat a large skillet on medium: add butter, olive oil, garlic and
onions. Saute on a low heat until tender. Add shrimp, scallops, dried red
pepper, basil and parsley.
Cook until scallops are done (opaque in color). Add pea pods and heat until
tender crisp. When linguine is cooked, drain and toss with the seafood
mixture. Add cheese, toss and serve.
Description:
"Carreno said this recipe is a family favorite served for Christmas Eve, New
Year?s Eve, and birthdays."
S(Imported to MC by JJ):
"Imported to MC by JJ"
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Per Serving (excluding unknown items): 3287 Calories; 105g Fat (30.1% calories from fat); 429g Protein; 123g Carbohydrate; 4g Dietary Fiber; 948mg Cholesterol; 4499mg Sodium. Exchanges: 4 1/2 Grain(Starch); 60 Lean Meat; 17 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0