Filter
Reset
Sort ByRelevance
KEANSOR
Linguine with seafood
Linguine pasta with creamy sauce, filled with mixed seafood.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the shallot in rings and the garlic. Heat the butter in a frying pan. Fry the shallots, garlic and tarragon for 3 minutes.
-
Add the frozen seafood, mascarpone and tomato cubes and bring to the boil. Allow 15 minutes to reduce slightly on medium heat. Stir frequently.
-
In the meantime, cook the pasta al dente according to the instructions on the package.
-
Clean the lemon and grate the yellow skin. Squeeze out half and cut the other half into segments.
-
Stir the lemon zest through the sauce and season with lemon juice.
-
Cut the dill coarsely. Sprinkle with the dill sauce and serve the pasta. Garnish with lemon wedges.
Blogs that might be interesting
-
20 minMain dishbaby potatoes, egg (M), Cherry tomatoes, sweet-sour pickles, herring fillets in mustard cream sauce, lamb's lettuce, farmhouse brown bread, herb butter,creamy herring-potato salad -
15 minMain dishsunflower oil, Nasi Bami meat, stir-fry vegetable mix, tropical fruit mix in light syrup, straight to wokkensauce sweet acid, straight to wok noodles,sweet and sour stir-fry platter with noodles -
55 minMain dishfrozen leaf spinach part cubes, smoked chicken fillet, garlic, gorgonzola, unsalted butter, wheat flour, semi-skimmed milk, fresh lasagne sheets,lasagne with spinach and smoked chicken -
35 minMain dishold white bread, milk, egg, half-to-half-chopped, nutmeg, bread-crumbs, butter, fine soup vegetables, white beer, cooking cream, sharp mustard,meatballs in beer sauce
Nutrition
765Calories
Sodium35% DV837mg
Fat58% DV38g
Protein72% DV36g
Carbs22% DV65g
Fiber16% DV4g
Loved it