Title: Seafood Primavera
Categories: Entree Pasta
Yield: 6 Servings
| MAGGIE MARTIN (UYFV11A |
| 1 | md | Onion, chopped |
| 4 | | Green onions, chopped |
| 1/3 | c | Olive oil |
| 2 | | Carrots, julliened |
| 1 | | Zucchini, julliened |
| 1 | | Red pepper, julliened |
| 1 | | Yellow pepper, julliened |
| 3 | oz | Snow peas |
| 1/3 | c | Mushrooms, sliced |
| 3 | cl | Garlic, minced |
| 1 | lb | Shrimp, peeled and deveined |
| 2/3 | c | Clam juice |
| 1/3 | c | Dry white wine |
| 1 | c | Heavy ream |
| 1/2 | c | Parmesan cheese, freshly grated |
| 2/3 | c | Crabmeat, flaked |
| 2 | tb | Lemon juice |
| 2 | tb | Parsley, chopped |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| | | Pepper, to taste |
| 8 | oz | Linguine, cooked, drained |
over medium-high heat until soft. Add vegetables and garlic; reduce heat to
low. Cover; simmer until vegetables are tender. Remove; set aside.
Cover and cook shrimp in same skillet over medium-low heat until opaque.
Remove; reserve liquid in pan. Add clam juice; bring to boil. Add wine;
cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to
low; add cream, stirring constantly. Add cheese; stir until smooth. Cook
until thickened.
Add vegetables, shrimp, and crabmeat to sauce. Heat through. Add
remaining ingredients (except linguine). Pour over hot linguine in large
bowl; toss gently to coat. Serve with additional grated Parmesan cheese.