Seafood pasta is not everyone’s favorite. First of all, some people are allergic to seafood. Second, they do not understand the appeal of seafood in pasta. Well, they’re missing half of their lives. Seafood pasta is one of the finest types of pasta recipes; and it’s something that’s not to be missed.
Our friends from Taste of Home has this to say about this recipe:
“Rich and creamy” perfectly describes Vonda Nixon’s scrumptious seafood pasta. “Topped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal,” Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but it’s still a seafood delight sure to prove popular in your home.”
It doesn’t take like it skims back on calories and fat. It still tastes sinful and creamy. Even the pickiest of your visitors will love this seafood pasta delight. You will never go wrong with this. Just make sure not one of them is allergic to seafood.
Ingredients
12 ounces uncooked Barilla linguine
1/2 cup thinly sliced green onions
1 garlic clove, minced
1 tablespoon Kerrygold butter
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Gold Medal all-purpose flour
1-1/2 cups Borden half-and-half cream
3/4 cup shredded Sargento part-skim mozzarella cheese
Instructions
Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.
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Quick Tip: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Thanks again to Taste of Home for this amazing recipe.
