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Seafood Linguine in Garlic Butter

Guest Author - Sandy Moyer

Seafood Linguine in Garlic Butter

  • 1 lb. linguine
  • 1 lb. medium shrimp, peeled and deveined
  • 1 lb. bay scallops
  • 3/4 cup butter, melted
  • 3 garlic cloves, crushed
  • 2 tsp. dried basil
  • 1 tsp. dried parsley flakes
  • 1-1/2 cups fresh grape tomato halves

Preparation -
Spray a shallow, oblong, microwave-safe baking with non-stick cooking spray. Cook the linguini according according to the to package directions. While that's cooking, rinse the shrimp and scallops under cool running water. Blot dry. Pour about half of the melted butter in the baking dish. Add the the shrimp and scallops. Sprinkle the garlic, basil and parsley over top, then the remaining butter Cover and microwave on high for 3 minutes. Add the grape tomatoes, then microwave on high for about 1-1/2 more minutes. Drain the cooked linguini. Serve the seafood mixture over the piping hot linguini.

recipe courtesy of The National Fisheries Intstitute, Inc

iconiconWith Rock ’N Serve® icon from Tupperware, the seal stays on so splatters stay in, while tiny feet on the bottom of the containers allow microwaves to totally surround the container. Sizes include a Large Deep for main courses, a Medium Deep for side dishes, Medium Shallows for sauces and a Divided Dish. Buy the 5 piece set and save!
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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