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Seafood Primavera

Seafood Primavera

Seafood Primavera


Makes 6 servings


1/3 cup olive oil
1 medium onion, chopped
4 green onions with tops, chopped
3 cloves garlic, minced
3 carrots, cut into julienne strips
1 zucchini, cut into julienne strips
1 each small red and yellow bell pepper, cut into strips
3 ounces snow peas
1/3 cup sliced mushrooms
1/2 pound peeled and deveined medium shrimp
1/2 pound scallops
2/3 cup bottled clam juice
1/3 cup dry white wine
1 cup whipping cream
1/2 cup freshly grated Parmesan cheese
2/3 cup flaked crabmeat
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/4 teaspoon dried oregano leaves
Black pepper to taste
1 package (8 ounces) linguine, cooked and drained


  1. Heat oil in large skillet over medium-high heat. Add onions and garlic; cook and stir until tender. Add remaining vegetables. Reduce heat to medium-low; cover. Simmer until tender, stirring occasionally. Remove vegetable mixture from skillet; set aside.
  2. Add shrimp and scallops to skillet; cook and stir until shrimp turn pink and scallops are opaque. Remove from skillet, reserving liquid in skillet. Add clam juice and wine to skillet; bring to a boil. Stir in cream and Parmesan. Reduce heat; simmer 3 minutes until thickened, stirring constantly.
  3. Return vegetables and seafood to skillet. Heat thoroughly, stirring occasionally. Stir in all remaining ingredients except linguine. Pour over hot linguine in large bowl; toss gently to coat.

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