Ingredients Jump to Instructions ↓

  1. 8 oz 227g Linguine

  2. 1 tablespoon 15ml Olive oil

  3. 1/2 cup 31g / 1.1oz Finely-chopped onions

  4. 5 Garlic cloves - minced

  5. 3 tablespoons 45ml Dry white wine (or nonalcoholic white wine)

  6. 1 tablespoon 15ml Cornstarch

  7. 1 cup 237ml Evaporated skim milk

  8. 1/2 teaspoon 2 1/2ml Ground coriander

  9. 8 oz 227g Large shrimp - peeled, deveined

  10. 8 oz 227g Bay scallops

  11. 3 tablespoons 45ml Snipped fresh parsley

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/8 teaspoon 0.6ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium-high heat. Add the onions and garlic. Cook and stir about 5 minutes or until the onions are golden brown. In a small custard cup, stir together the wine and cornstarch until smooth. Stir the wine mixture and milk into the onion mixture. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat. Stir in the coriander and cook for 1 minute. Then add the shrimp and scallops. Return to a simmer. Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque. Stir in the parsley, salt and pepper. Serve on top of the hot pasta. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 425; Fat: 6 grams (13% of calories); Cholesterol: 107 milligrams; Sodium: 522 milligrams; Fiber (grams) 1.9.


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