Creamy Seafood Linguine

• 6 ounces uncooked linguine
• 1 tablespoon cornstarch
• 1 cup fat-free evaporated milk
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/2 pound bay scallops
• 3 tablespoons white wine or reduced-sodium chicken broth
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside.
2. In a
3. , saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, for 3-5 minutes or until shrimp turn pink.
4. Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining Parmesan cheese.

linguine, cornstarch, milk, onion, garlic, olive oil, shrimp, bay scallops, white wine, parmesan cheese, parsley, fresh basil, salt, pepper

Taken from www.tasteofhome.com/recipes/creamy-seafood-linguine/ (may not work)