Seafood Primavera the Editors of Publications International, Ltd.
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|
|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|
- 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.
- 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.
- 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.
Check out more recipes for Italian