Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400 degrees). Stir together Alfredo sauce and white wine; set aside.
Scallops and mussels go great with linguine! Add summer squash and cherry tomatoes for juicy flavor and pour a mixture of Alfredo sauce and white wine over the packet.
Servings and Ingredients
|2 ½ c. Gustare Vita Alfredo pasta sauce|
|⅔ c. dry white wine, or chicken broth|
|1 (9-oz.) pkg. refrigerated linguine, uncooked|
|8 oz. Hy-Vee Short Cuts summer squash coins, quartered|
|8 oz. Hy-Vee sweet grape cherry tomatoes, halved|
|1 ½ lbs. fresh sea scallops, patted dry|
|20 fresh mussels, rinsed|
|Hy-Vee cracked black pepper|
|Fresh parsley, chopped for garnish|
|Lemon, cut into wedges, for garnish|
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Heavy aluminum foil
- Meat thermometer
Create 4 (16x12-inch each) sheets of aluminum foil. Add refrigerated linguine on one half of each sheet of foil. Sprinkle with summer squash and grape cherry tomatoes. Top with scallops and mussels. Evenly drizzle with 1/2 cup sauce. Fold other half of foil over pasta and seafood; double-fold to seal.
Grill packets 6 to 8 minutes or until scallops are opaque and mussels open (145 degrees). Discard any unopened mussels.
Warm remaining sauce mixture; drizzle 1/4 cup over each serving. Garnish with black pepper, chopped parsley, and lemon wedges, if desired.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 60mg
- Sodium: 790mg
- Total Carbohydrates: 42g
- Protein: 21g