Pescatarian Seafood Linguine Delight Recipe

About this recipe

A creamy and flavorful seafood linguine featuring shrimp, scallops, and fresh vegetables, perfect for a satisfying dinner. This pescatarian-friendly dish is packed with vibrant flavors and a touch of elegance.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 ml Amul Whipping Cream
• 100 g Broccoli Florets
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 200 g Old Hill Parmesan Cheese
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 150 g Spring Onion (Kandychi Path)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Heat 4 tbsp butter in a large pan over medium heat. Add 2 leeks (sliced), 1 diced onion, 5 minced garlic cloves, and 1 diced red pepper. Sauté for 5-7 minutes until softened and fragrant.
2. 2. Pour in 1/2 cup white wine, the juice of 1 lemon, 1/2 tbsp chopped parsley, and a pinch of salt and pepper. Stir well and let it cook for 2 minutes to reduce slightly.
3. 3. Add 1 cup heavy cream to the pan and stir to combine. Lower the heat and let it simmer for 3-4 minutes until the sauce thickens slightly.
4. 4. Stir in 1/2 lb bay scallops and 1 head of broccoli (cut into small florets). Cook for 4-5 minutes until the scallops are opaque and the broccoli is tender-crisp.
5. 5. Add 1 lb shrimp to the pan and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
6. 6. Meanwhile, cook 1 lb linguine according to package instructions. Drain and toss the pasta with the seafood and sauce mixture.
7. 7. Garnish with 1 1/2 tbsp chopped fresh dill and 1/3 cup grated parmesan cheese. Serve immediately and enjoy.