Seafood Linguine

Name: Seafood Linguine
Ingredients: 4 tablespoons I Can't Believe It's Not Butter!(R) Spread; 1 cup onions; 2 red bell pepper or yellow, chopped; 3 cloves garlic; 1/2 cup green peas frozen; 8 ounces scallops; 8 ounces broth clam; 8 ounces linguine or spaghetti, cooked and drained; 3 cloves garlic finely chopped; 8 ounces uncook medium shrimp, peel and devein; 1/2 cup dry white wine or chicken broth

11 ingredients

3 steps

Ingredients

4 tablespoons I Can't Believe It's Not Butter!(R) Spread
1 cup onions
2 red bell pepper or yellow, chopped
3 cloves garlic
1/2 cup green peas frozen
8 ounces scallops
8 ounces broth clam
8 ounces linguine or spaghetti, cooked and drained
3 cloves garlic finely chopped
8 ounces uncook medium shrimp, peel and devein
1/2 cup dry white wine or chicken broth

Directions

1

Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.
2

Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.
3

Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.