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Ingredients Jump to Instructions ↓

  1. 1 tbsp canola oil

  2. 14 oz cooked gluten Free linguine

  3. 6 oz (weight) cubed salmon

  4. 4 oz " " small scallop

  5. 6 oz " " shrimp ( tails off)

  6. 12 fl oz 36% heavy cream (not sweetened)

  7. 2 tbsp Pesto

  8. 2 fl oz asiago cheese

Instructions Jump to Ingredients ↑

  1. How to make it 1. In medium saute pan heat oil and seafood portions, cook 2-4 minutes.

  2. Add Cream, let reduce by a third then add pesto and 1 oz of the asiago... stirring well.

  3. Add heated pasta to the pan and coat well, continue cooking until sauce is as thick as you like it.

  4. Divide into 2 Pasta dishes and top with remaining Asiago cheese.

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