Creamy Seafood and Artichoke Linguine
This creamy seafood and artichoke linguine will satisfy even the pickiest of mouths. Combined with cheese, spinach, and garlic, it's definitely a winner.
Servings 4 people
Ingredients
- 4 tablespoons butter I used Grassland Butter
- 3 shallots minced
- ½ cup white wine such as sauvignon blanc, pinot grigio or chardonnay
- 1 pound thick white fish such as halibut, cut into 1" chunks
- 3 cloves garlic
- 1 14 ounce can artichoke hearts drained and chopped
- 1 ¼ cups heavy cream
- ⅔ cup freshly grated parmesan cheese
- 1 teaspoon lemon zest about half a lemon
- 3 cups fresh spinach leaves
- 8 ounces whole-wheat linguine cooked to package directions
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt the butter. Add the shallots and cook, while stirring, until they begin to soften. Pour in the white wine and boil down until it's reduced almost all the way.
- Add the chopped fish, garlic, and artichoke hearts to the pan, and cook until the seafood is done almost all the way through to the middle, 3 to 4 minutes.
- Add in the heavy cream, parmesan, and lemon zest and cook on medium-low until the sauce thickens, 2 to 3 minutes more. Toss in the spinach leaves, cooked pasta, salt, and pepper, and stir to coat.
- Serve warm topped with extra parmesan (if desired).
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Seafood and Artichoke Linguine
Amount Per Serving
Calories 404
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g150%
Cholesterol 132mg44%
Sodium 150mg7%
Potassium 274mg8%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 3555IU71%
Vitamin C 9.7mg12%
Calcium 88mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.