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 dishduck breast fillet, liquid honey, fresh ginger, lime, garlic, Red pepper, extra virgin olive oil, fish sauce, granulated sugar, fresh fresh mint, cut white cabbages, carrot julienne, salted peanuts,monique of loons roasted duck breast on vietnamese salad
-
40 minLunchchicken, onion, laurel leaf, clove, mace, butter, flour, lemon juice, nutmeg, egg yolk, whipped cream, cook's cream, parsley,homemade chicken ragout
-
20 minMain dishyellow rice, lean pork steak, ketjapmarinademanis, liquid honey, peanut oil, peanut sauce mild in pot, Thai wok vegetable, cucumber,thai rice stir-fry with vegetables, marinated pork and satay sauce
-
15 minMain dish(olive oil, sliced onions, fresh beef soup balls, au basilic tomato pulp, pine nuts, fresh spaghetti, zucchini spaghetti,zucchini spaghetti with tomato sauce
Nutrition
765Calories
Sodium35% DV837mg
Fat58% DV38g
Protein72% DV36g
Carbs22% DV65g
Fiber16% DV4g
Loved it