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Name: Seafood Linguine with Lemon And Basil Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; halibut), diced; 1 sm Onion; julienned; 1 c Heavy whipping cream; 1 Lemon; Zest of; 1/2 c Dry sherry; 1/2 Lemon juice of; Cracked black pepper; 1/2 lb Fresh clams; rinsed; 1/2 lb Mussels; scrubbed and; 1/2 lb Peeled shrimp; (16 to 20); 3 tb Chopped fresh basil; 1/2 c Grated Parmesan fresh; Salt; 3 Garlic chopped; 1 lb Seasonal whitefish; (such as; ; debearded; 1 lb Fresh linguine; cooked al; 2 ts olive oil

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INGREDIENTS

; halibut), diced
1 sm Onion; julienned
1 c Heavy whipping cream
1 Lemon; Zest of
1/2 c Dry sherry
1/2 Lemon ; juice of
Cracked black pepper
1/2 lb Fresh clams; rinsed
1/2 lb Mussels; scrubbed and
1/2 lb Peeled shrimp; (16 to 20)
3 tb Chopped fresh basil
1/2 c Grated Parmesan ; fresh
Salt
3 Garlic ; chopped
1 lb Seasonal whitefish; (such as
; debearded
1 lb Fresh linguine; cooked al
2 ts olive oil

INSTRUCTIONS

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.

NOTES

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Seafood Linguine with Lemon And Basil Sauce

; halibut), diced
1 sm Onion; julienned
1 c Heavy whipping cream
1 Lemon; Zest of
1/2 c Dry sherry
1/2 Lemon juice of
 Cracked black pepper
1/2 lb Fresh clams; rinsed
1/2 lb Mussels; scrubbed and
1/2 lb Peeled shrimp; (16 to 20)
3 tb Chopped fresh basil
1/2 c Grated Parmesan fresh
 Salt
3 Garlic chopped
1 lb Seasonal whitefish; (such as
 ; debearded
1 lb Fresh linguine; cooked al
2 ts olive oil

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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Nutrition

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Serving Size: 1 Serving (525g)
Recipe Makes: 4 servings

Calories: 321
Calories from Fat: 236 (74%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1g
Cholesterol 92.5mg		28 %
Sodium 217.6mg		8 %
Potassium 132mg		3 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8.2g
Protein 6.5g		9 %
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.

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Calories per serving: 321

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