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RECIPE TYPE
Seafood, Pasta, Under 30 min
SERVES
Serves 4
Prep Time: 5 min
Cook Time: 10 min
1 pkg (350g) fresh Longo’s Linguine Pasta |
1 bag (907g) fresh Longo’s Seafood Misto (original) |
1 1/2 cups 35% whipping cream |
1 cup shredded smoked cheese |
1 jar (370mL) Longo’s Whole Roasted Red Peppers, drained and sliced |
Pantry Items: |
Fresh garlic |
Salt and pepper |
Longo’s Salted Butter |
Cook pasta in large pot of boiling, salted water for about 5 minutes or until al dente; drain well and return to pot.
Heat 3 tbsp Longo’s Salted Butter over medium-high heat in large skillet. Add seafood misto and 2 cloves minced garlic; sauté for 4 minutes or until starting to firm up. Add cream and 1/4 tsp each salt and pepper; bring to a simmer. Stir in pasta and cheese until melted. Stir in peppers to warm through. Add a touch of fresh ground pepper to finish the dish when serving.
Tip:
If you have leftover grilled veggies like asparagus or zucchini, be sure to add those to the sauce.
Protein 35g | Fibre 4g |
Fat 49g | Sugar 2g |
Carbs 62g | Sodium 980mg |
