Linguine & Butter Sauce with Scallops
Makes:
4 servings
Total Time:
1 hr
Submitted by:
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
