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Seafood Linguine With Lemon and Basil Sauce

2 ts Olive oil
3 Cloves garlic; chopped
1 sm Onion; julienned
1/2 lb Fresh clams; rinsed
1/2 lb Mussels; scrubbed and debearded
1/2 c Dry sherry
1/2 lb Peeled shrimp; (16 to 20)
1 lb Seasonal whitefish; (such as cod or halibut), diced
1 c Heavy whipping cream
1 Lemon; Zest of
1/2 Lemon; Juice of
3 tb Chopped fresh basil
1/2 c Freshly grated Parmesan cheese
1 lb Fresh linguine; cooked al dente
Cracked black pepper

In a very large saute pan, heat the olive oil over high heat until very hot. Add the garlic and onion and lightly saute until fragrant, about 1 minute. Add the clams and mussels and cook just until they start to open, about 3 minutes. Add the sherry and reduce by half over high heat. Add the shrimp, whitefish, and cream and cook until the cream starts to thicken and the shrimp just turn pink, 2 to 3 minutes. Add the zest, lemon juice, 1 tablespoon of the basil, and half of the Parmesan cheese and bring to a boil. Add the cooked pasta and bring to a boil again. Season to taste with salt and pepper. Transfer to a serving platter. Sprinkle the remaining Parmesan cheese and the basil over the top. Garnish with lemon slices and serve hot.

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