SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
- In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups
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Ahmed Badawi
[email protected]This dish was delicious and easy to make. I would definitely recommend it to others.
Adan Flores
[email protected]I followed the recipe exactly and it turned out perfectly.
Minenhle Hlatshwayo
[email protected]This was a great recipe! The scallops were cooked perfectly and the broccoli was still slightly crunchy. The pesto cream sauce was flavorful and creamy. I would definitely make this dish again.
Charbel Saade
[email protected]I made this dish last night and it was a hit! My family loved it. The scallops were cooked perfectly and the broccoli was still slightly crunchy. The pesto cream sauce was flavorful and creamy. I would definitely recommend this recipe to others.
Awarakhan Mashwani
[email protected]This was a delicious and easy to make dish. I followed the recipe exactly and it turned out perfectly. The scallops were cooked to perfection and the broccoli was still slightly crunchy. The pesto cream sauce was flavorful and creamy. I would definit