4 tablespoons I Can't Believe It's Not Butter!® Spread
1 cup onions
1/2 cups green peas (frozen)
8 ounces scallops
8 ounces broth (clam )
8 ounces linguine (or spaghetti, cooked and drained)
3 cloves garlic (finely chopped)
8 ounces uncook medium shrimp, peel and devein
1/2 cups dry white wine (or chicken broth)
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1Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.
2Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.
3Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.
PER SERVING *
|Calories410Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Baddie C. 11 Aug 2016
It was absolutely amazing & a winner with the whole family. I used Seafood Stock though as opposed to Broth.
Jennifer G. 7 Jun 2016
So I had to substitute veggie stock for clam juice, asparagus for peas, and and I added the juice of one lemon at the very end, but WOw! It's a winner.