Seafood Linguine Recipe With Shrimp And Pasta

Seafood Linguine Recipe Ingredients:

8 large shrimps
6 ounce crab meat
1 pound linguine or fettuccini
½ cups shallots, diced in small pieces
1 3/4 cup chicken stalk, low sodium and low fat
3 cloves garlic, peeled and chopped
½ cup white wine, dry
2 tablespoon olive oil, preferably extra virgin
2 teaspoon corn starch
½ cup cream
1 tablespoon curry powder
A pinch of saffron threads
Salt to taste
Salt for pasta water

Method:

1. In a large pot boil water for pasta. As the water starts to simmer add generous amount of salt and linguine to the water. Boil till the linguine is tender yet firm. Avoid over cooking the pasta. As soon as the pasta is done drain the water with the help of a strainer and wash the pasta with cold tap water to halt any further cooking. Washing the pasta with cold water will also help to drain away excess starch and prevent stickiness among linguine. Place the cooked pasta in a large pasta pot off the heat.
2. Warm chicken broth and combine ½ cup warm broth with the corn starch in a separate bowl, mix well and leave aside.
3. Peel the shrimps and devein it. Rinse in water and pat dry with paper towels. In a shallow skillet heat olive oil and sauté shallots with onions and shrimps until they become opaque. Add crab meat and cook for another 3 to 4 minutes. Add the white wine and allow the contents to simmer. Cook until most of the wine is evaporated and only few spoon of moisture is left in the pan.
4. Add chicken broth and corn starch chicken broth mixture and let the mixture boil over medium heat. Allow the contents to boil only till the cornstarch thickens the sauce. Reduce heat at this stage and simmer for 2 minutes. Add curry powder, pinch of saffron threads and cream and allow the mixture to warm.
5. Spoon this seafood sauce over the cooked pasta and mix well to blend both. Serve warm. This recipe makes about 8 servings.

Health Tip:

• Sea food like shrimps and crabs along with linguine is a great combination which provides both the proteins and carbohydrates in a balanced amount.
• To decrease the fat content of the recipe use reduced fat cream or only half the amount of cream while preparing the sauce.
• This is a very quick and easy recipe with unusual flavors that can surprise your friends at dinner.