Wednesday, June 20, 2012

Mussels, Scallops, Clams, Shrimp Scampi Over Linguine Recipe


1 pound mussels
1 pound bay scallops
1 can baby clams drained and rinsed
1/2 pound large shrimps with tails on
8 oz mushrooms sliced and cleaned
4 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
4 tablespoons sherry wine or more to taste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1  pound linguine pasta or angel hair
1/4 cup chopped fresh parsley

In a large skillet, melt butter and olive oil over medium heat and saute mushrooms and garlic till soft. Add wine, salt, ground black pepper and 1/4 cup cheese.
Add chicken broth and fish,  increase heat and boil rapidly for 7 to 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat for fish medley and add parsley; place sauce on top of linguine. Remove any mussels that have not open and throw away. Serve pasta with fish and sauce on top.


Love Shellfish? Try these recipes:


Florida Rock Shrimp
Shrimp Kabobs with Blackberry

Grilled Shrimp Marinara
Seafood Medley over pasta
Shrimp and Coconut Rice
Broiled Lobster Tail
Firecracker Shrimp
Scallops with Italian bread crumbs
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