SEAFOOD MEDLEY RECIPES RECIPES

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SEAFOOD MEDLEY WITH LINGUINE RECIPE: HOW TO MAKE IT



Seafood Medley with Linguine Recipe: How to Make It image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." —Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; if desired, sprinkle with cheese.

Nutrition Facts : Calories 374 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 51g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES



Instant Vegetable Medley – Instant Pot Recipes image

Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.

Provided by The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Prep Time 5 minutes

Cook Time 2 minutes

Yield 4 servings

Number Of Ingredients 5

1 lb assorted non-starchy vegetables (such as cauliflower, carrots, and green beans)
2 tbsp extra-virgin olive oil
1 clove garlic (minced)
Fine sea salt and freshly ground black pepper
chopped fresh parsley (for garnish )

Steps:

  • Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
  • When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
  • Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
  • Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.

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INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
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SEAFOOD MEDLEY WITH LINGUINE RECIPE: HOW TO MAKE IT
"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." —Charlene Chambers, Ormond Beach, Florida
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 374 calories per serving
  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; if desired, sprinkle with cheese.
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INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
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