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Linguine with seafood
Linguine pasta with creamy sauce, filled with mixed seafood.
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Ingredients
Directions
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Slice the shallot in rings and the garlic. Heat the butter in a frying pan. Fry the shallots, garlic and tarragon for 3 minutes.
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Add the frozen seafood, mascarpone and tomato cubes and bring to the boil. Allow 15 minutes to reduce slightly on medium heat. Stir frequently.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Clean the lemon and grate the yellow skin. Squeeze out half and cut the other half into segments.
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Stir the lemon zest through the sauce and season with lemon juice.
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Cut the dill coarsely. Sprinkle with the dill sauce and serve the pasta. Garnish with lemon wedges.
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Nutrition
765Calories
Sodium35% DV837mg
Fat58% DV38g
Protein72% DV36g
Carbs22% DV65g
Fiber16% DV4g
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