Seafood Primavera Recipe: A Fresh & Flavorful Dish

INGREDIENTS

1/3 cup olive oil 1 medium onion, chopped 4 green onions with tops, chopped 3 cloves garlic, minced 3 carrots, cut into julienne strips 1 zucchini, cut into julienne strips 1 each small red and yellow bell pepper, cut into strips 3 ounces snow peas 1/3 cup sliced mushrooms 1/2 pound peeled and deveined medium shrimp 1/2 pound scallops 2/3 cup bottled clam juice 1/3 cup dry white wine 1 cup whipping cream 1/2 cup freshly grated Parmesan cheese 2/3 cup flaked crabmeat 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 1/4 teaspoon dried basil 1/4 teaspoon dried oregano leaves Black pepper to taste 1 package (8 ounces) linguine, cooked and drained

PREPARATION:

1. Heat oil in large skillet over medium-high heat. Add onions and garlic; cook and stir until tender. Add remaining vegetables. Reduce heat to medium-low; cover. Simmer until tender, stirring occasionally. Remove vegetable mixture from skillet; set aside.
2. Add shrimp and scallops to skillet; cook and stir until shrimp turn pink and scallops are opaque. Remove from skillet, reserving liquid in skillet. Add clam juice and wine to skillet; bring to a boil. Stir in cream and Parmesan. Reduce heat; simmer 3 minutes until thickened, stirring constantly.
3. Return vegetables and seafood to skillet. Heat thoroughly, stirring occasionally. Stir in all remaining ingredients except linguine. Pour over hot linguine in large bowl; toss gently to coat.

This recipe appears in: Italian