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Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (654g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 946 | ||
Calories from Fat: 378 (40%) | ||
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Amt Per Serving | % DV | |
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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
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