Seafood lemon caper linguine

_MG_54931 pound seafood mix (I used Trader Joe’s frozen mix, thawed)
12 ounces whole wheat linguine
1 tablespoon olive oil
1 cup chicken broth
1/2 cup dry Marsala wine
3 tablespoons lemon juice
grated zest of one lemon
3 cloves garlic, minced
2 tablespoons capers, drained
salt and pepper to taste

Cook linguine according to package directions – keep warm in pot.
Meanwhile, in a large skillet heat oil over medium-high heat. Add seafood, cook and stir about 2 minutes or until almost done. Remove seafood with a slotted spoon, leaving juices in skillet.
Stir broth, wine, lemon juice, zest and garlic into skillet. Bring to boiling. Boil for 10 to 12 minutes or until liquid is reduced to about 1 cup. Stir in capers, reduce heat and simmer, uncovered, for 1 minute. Add seafood, stirring just until heated through. Add salt and pepper according to taste. Pour over linguine; toss gently. Makes 6 servings.

Adapted from recipe.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s