Ingredients
6 ounces uncooked linguine1 tablespoon cornstarch1 cup fat-free evaporated milk1 medium onion, finely chopped2 garlic cloves, minced2 teaspoons olive oil1/2 pound uncooked large shrimp, peeled and deveined1/2 pound bay scallops3 tablespoons white wine or reduced-sodium chicken broth1/2 cup grated Parmesan cheese, divided2 tablespoons minced fresh parsley1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes.
Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
