Try this Linguine a la Esposito recipe, or contribute your own.Suggest a better description
Heat oil in saute pan until hot. Add garlic, saute for 30 seconds. Add seafood, saute for 30 seconds. Add 1/4 cup sherry, cook for 30 seconds, then add stock and saute for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Saute for 5 minutes on high heat, stirring to blend all ingredients evenly. Serve over linguine or pasta of choice. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Camilles Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (654g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 378 (40%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 161.3mg||50 %|
|Sodium 1748.5mg||60 %|
|Potassium 1552.5mg||41 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 97.5g|
|Protein 19.1g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 946
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.