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VEGETABLE SEAFOOD PASTA | |
1 med. onion, chopped 4 green onions, chopped 3 tbsp. each butter & olive oil 3 carrots, cut into strips 1 zucchini, cut into strips 1 each sm. red & yellow pepper, cut into strips 3 oz. snow peas 1/3 c. sliced mushrooms 3 cloves garlic, minced 1/2 lb. each scallops & shrimp, peeled & deveined 2/3 c. clam juice 1/3 c. vermouth 1 c. heavy cream 2-3 egg yolks, beaten 2/3 c. flaked crabmeat 2 tbsp. each lemon juice & chopped parsley 1/2 tsp. seafood seasoning Freshly ground black pepper to taste 1 pkg. (8 oz.) uncooked linguine, hot cooked & drained Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside. Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened. Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. |
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