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


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