YOUR SOLIN GENERATED RECIPE
Creamy Garlic Seafood Linguine
Savor the flavors of the sea with this creamy garlic seafood linguine. Tender shrimp and succulent mussels mingle with whole wheat linguine in a light, garlicky cream sauce accented with a hint of lemon and fresh parsley. This dish delivers a satisfying balance of protein and complex carbs while keeping the meal delightfully fresh and vibrant.
INGREDIENTS
2 oz Whole Wheat Linguine (dry)
4 oz Shrimp
4 oz Mussels
1 tsp Olive Oil
2 cloves Garlic
1/4 cup Low-Fat Milk
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
Salt & Pepper to taste
PREPARATION
Cook the whole wheat linguine in a pot of boiling salted water until al dente, then drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp and mussels to the skillet. Cook until the shrimp turns pink and the mussels open, about 3-4 minutes. Discard any mussels that do not open.
Lower the heat and pour in the low-fat milk along with the lemon juice. Stir gently to combine and let the sauce warm through, creating a light creaminess.
Season with salt and pepper to taste.
Toss the cooked linguine into the sauce, ensuring the seafood is well distributed throughout the pasta.
Finish by garnishing with fresh parsley and serve immediately.