Ingredients45 m servings 618 cals
- Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm.
- Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp.
- Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
- Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.
Per Serving: 618 calories; 12.7 g fat; 54.9 g carbohydrates; 58.6 g protein; 186 mg cholesterol; 484 mg sodium. Full nutrition
ReviewsRead all reviews 4
It was pretty good, but the sauce was a little lacking. I added some bottled alfredo sauce - just a little - and it helped some. The seafood, mushrooms and asperagus were awesome, and turned o...
I prepared it a little different. More like a stir fry and put it over zucchini noodles. Enjoyed .
Followed the recipe to a T and I have to say it wasn't the best. I'm really disappointed in how this came out.