Linguine with Seafood, Fresh Fennel and tomatoes
- Number of Servings: 4
Ingredients
Fennel, shrimp, and scallops
Boil water for linguine. Heat 1 TBS of oil in large skillet over medium high heat, Add sliced fennel, onions and garlic until slightly softened, about 7 minutes. Season w/salt, peper and transfer to bowl. Cool pasta until just tender but still firm to bite, sitrring occasionally. Drain, reserving 1/2 c of the past cooking liquid. Add remaining 1 tablespoon oil to skillet. Add shrimip and scallops, spring with salt and pour in white wine. Braise seafood cover until just opaque in center and shrimp becomes pink, stirring occas, about 2 minutes. Transfer seafood to bowl with fennel-onion. Add tomatoes to same skillet and saute until heated through, about 1 minute. Then return fennel-onion and seafood to skillet. Place drained pasta in a larged heated serving bowl. Pour fennel, seafood, tomatoes and skillet juices on top of past and sprinkle over the shopped fennel fronds and 3 tablespoons of parsley. Toss to coast, adding reserved pasta cooking liquid by 1/2 cupfuls if dry. Sprinkle with remaining chopped parself, and serve with lemon wedges and red pepper flakes.
Number of Servings: 4
Recipe submitted by SparkPeople user JANEAROPER.
Number of Servings: 4
Recipe submitted by SparkPeople user JANEAROPER.
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 7.8 g
- Cholesterol: 37.3 mg
- Sodium: 77.6 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 5.1 g
- Protein: 10.5 g
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