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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Melt 1 tablespoon I Can't Believe It's Not Butter!® 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.
- 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.
- 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.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol20mg7% |
Sodium550mg23% |
Potassium670mg19% |
Protein21g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A50% |
Vitamin C150% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.