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Seafood Linguine
Ingredients:
¼ cup olive oil or butter
3 garlic cloves minced
¼ cup minced onion
½ lb. smoked wild salmon- lox
½ lb. side-stripe shrimp or baby shrimp
½ lb. smoked black cod - skin off and cut into cubes
1lb linguine- cooked al dente
1 package Olivieri light alfredo sauce-300 grams
1 cup whip cream
1 cup chicken stock
½ - ¾ cup grated parmesan cheese- parmesan reggiano
½ tsp salt
½ tsp white pepper
2 green onions- finely chopped
Method- This is basically a one pot meal. Cook linguine in a large pot of boiling salted water for 7- 8 minutes.( Drain and set pasta aside)
Melt the oil or butter in the same pot. Sauté the garlic and onion for 1 minute (medium heat) Stir in the salmon, shrimp, black cod and pasta. Add the stock and alfredo sauce. Simmer for 2 minutes and then add the cream. Bring to a boil. Add parmesan, salt, pepper and chopped green onions. Simmer gently for 2-3 minutes until sauce is creamy. Divide among 4 bowls and top each with more parmesan if desired. Serve with a tossed green salad and French bread. Serves 4. Enjoy!
Ingredients:
¼ cup olive oil or butter
3 garlic cloves minced
¼ cup minced onion
½ lb. smoked wild salmon- lox
½ lb. side-stripe shrimp or baby shrimp
½ lb. smoked black cod - skin off and cut into cubes
1lb linguine- cooked al dente
1 package Olivieri light alfredo sauce-300 grams
1 cup whip cream
1 cup chicken stock
½ - ¾ cup grated parmesan cheese- parmesan reggiano
½ tsp salt
½ tsp white pepper
2 green onions- finely chopped
Method- This is basically a one pot meal. Cook linguine in a large pot of boiling salted water for 7- 8 minutes.( Drain and set pasta aside)
Melt the oil or butter in the same pot. Sauté the garlic and onion for 1 minute (medium heat) Stir in the salmon, shrimp, black cod and pasta. Add the stock and alfredo sauce. Simmer for 2 minutes and then add the cream. Bring to a boil. Add parmesan, salt, pepper and chopped green onions. Simmer gently for 2-3 minutes until sauce is creamy. Divide among 4 bowls and top each with more parmesan if desired. Serve with a tossed green salad and French bread. Serves 4. Enjoy!
