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

• 50G Picard Chopped Flat Parsley
• 1 Bunch Fresh Dill (Bunch)
• 125G Daylesford Organic Brandy Butter
• 400G Natoora Organic British Leeks
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• Each Pepper Red- Each
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 350G Natoora Large New Season Unwaxed Lemons
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 450G Pack'D Organic Broccoli Florets
• 200G Picard - Breaded Shrimp
• 250G Morelli Lemon Pepper Linguine Pasta, 250G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 50G Seafood & Eat It Msc Potted Brown Shrimp
• - Tata Salt

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 double cream to the pan and stir to combine. Lower the heat and let it simmer for 2-3 minutes until the sauce thickens slightly.
4. 4. Stir in 1/2 lb brown shrimp and 1 head of broccoli (cut into small florets). Cook for 3-4 minutes until the shrimp 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.