Seafood Linguine with Lemon And Basil Sauce
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|; halibut), diced|
|1 smOnion; julienned|
|1 cHeavy whipping cream|
|1 Lemon; Zest of|
|1/2 cDry sherry|
|1/2 Lemon; juice of|
|Cracked black pepper|
|1/2 lbFresh clams; rinsed|
|1/2 lbMussels; scrubbed and|
|1/2 lbPeeled shrimp; (16 to 20)|
|3 tbChopped fresh basil|
|1/2 cGrated Parmesan; fresh|
|3 Garlic; chopped|
|1 lbSeasonal whitefish; (such as|
|1 lbFresh linguine; cooked al|
|2 tsolive oil|
Seafood Linguine with Lemon And Basil Sauce Preparation
In a very large saute pan, heat the olive oil over high heat until very hot. Add the garlic and onion and lightly saute until fragrant, about 1 minute. Add the clams and mussels and cook just until they start to open, about 3 minutes. Add the sherry and reduce by half over high heat. Add the shrimp, whitefish, and cream and cook until the cream starts to thicken and the shrimp just turn pink, 2 to 3 minutes. Add the zest, lemon juice, 1 tablespoon of the basil, and half of the Parmesan cheese and bring to a boil. Add the cooked pasta and bring to a boil again. Season to taste with salt and pepper. Transfer to a serving platter. Sprinkle the remaining Parmesan cheese and the basil over the top. Garnish with lemon slices and serve hot. Per serving: 327 Calories (kcal); 26g Total Fat; (75% calories from fat); 9g Protein; 10g Carbohydrate; 97mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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