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LINGUINE WITH SEAFOOD (cream base) Recipe

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This recipe for LINGUINE WITH SEAFOOD (cream base), by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
16 mussels
tsp. saffron
1 cup whipping cream
1 large shallot, diced fine
16 large shrimp, peeled and deveined
2 tbsp. finely chopped fresh parsley pepper
1/2 cup chicken stock
3/4 lb. linguine
1 tbsp. olive oil
1 clove garlic, minced
3/4 lb. scallops
2 tbsp Parmesan cheese

Directions:
Directions:
In a large skillet with a lid, cook the mussels over high heat until they open. Set aside. In a small saucepan, heat the chicken stock. Add the saffron and set aside. Cook the linguine in a large pot of boiling salted water until just tender. While the linguine is cooking, heat the olive oil in a large skillet over medium heat. Saute the shallot and garlic until tender. Add the shrimp and cook until they just start to turn pink. Add the scallops and cook a further minute. Remove with a slotted spoon and set aside. Add the whipping cream and chicken stock to the skillet and bring to a boil. Cook until the mixture is reduced by half. Season with freshly ground pepper. Return the shrimp and scallops to the skillet along with the mussels. Heat through. Toss the linguine and Parmesan. Divide among four plates and sprinkle with parsley. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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