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Linguine & Butter Sauce with Scallops

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Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 package (8 ounce) baby portobello mushrooms, sliced and chopped
  • 1/2 lb. asparagus, quartered
  • 3/4 can chicken broth
  • 3 teaspoons granulated chicken bouillon
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 package (16 ounce) uncooked linguini pasta
  • 1 package (12 oz.) bay scallops, chopped
  • 1/2 cup butter
make it
Warm olive oil in a saucepan over medium heat. Stir in garlic, mushrooms and asparagus; cook until mushrooms and asparagus are tender.

Stir in chicken broth, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

Stir chopped scallops and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Notes
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