Seafood Linguine

Recipe from I Can't Believe Its Not Butter!®

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  • 4 tablespoons I Can't Believe It's Not Butter!® Spread, divided
  • 8 ounces sea scallops
  • 8 ounces uncooked medium shrimp, peeled and deveined
  • 1 cup chopped red onion
  • 2 medium red and/or yellow bell peppers, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup frozen green peas
  • 1/2 cup dry white wine or chicken broth
  • 1 bottle (8 oz.) clam broth
  • 8 ounces linguine or spaghetti, cooked and drained


  1. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.

    Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.

    Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.

    Nutrition Information per serving:
    Calories 260, Calories From Fat 90, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 10g, Cholesterol 105mg, Sodium 420mg, Total Carbohydrate 13g, Sugars 5g, Dietary Fiber 3g, Protein 23g
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